Density, heat capacity and thermal conductivity of liquid egg products

Artigo

Fecha

2006-05-01

Registro en:

Journal of Food Engineering. Oxford: Elsevier B.V., v. 74, n. 2, p. 186-190, 2006.

0260-8774

http://hdl.handle.net/11449/36165

10.1016/j.jfoodeng.2005.01.043

WOS:000234528800003

9457081088108168

http://repositorioslatinoamericanos.uchile.cl/handle/2250/3907948

Autor

Universidade Federal de Viçosa (UFV)

Universidade de São Paulo (USP)

Universidade Estadual Paulista (Unesp)

Institución

Universidade Paulista Júlio de Mesquita Filho (Brasil)

Resumen

Density, heat capacity and thermal conductivity of liquid egg products, such as egg white, egg yolk, whole egg and various white and yolk blends, were determined as affected by temperature and water content ranging from 273 to 311 K and 51.8 to 88.2% (mass), respectively. Polynomial models fitted the experimental data very well, showing a linear relationship both for temperature and water content. (c) 2005 Published by Elsevier Ltd.

Materias

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