Food science
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Food
science. Key words:
food thermophysical properties, food thermal conductivity. |
Using Thermal Conductivity Sensors for the
analysis of foodstuff
The TP02 Non-Steady-State Probe has been designed for
measurement of the thermal conductivity of foodstuff.
For small samples there now is the model TP08.
The general purpose of these experiments is to get proper
data for the engineering of processing equipment, for predicting heating times
both in the manufacturing and during cooking at home.
The wide temperature range of TP02 makes it suitable for
studies of cooking and sterilization. The Non-Steady State Probe
technique generally has been accepted as the proper
technique for thermal analysis of foodstuff. The main
international projects studying food properties have
used this method for reference measurements.
Heat flux and temperature sensor for study of
radiation, convection and heat transfer in ovens, funaces, baking and drying
processes.RC01
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