Direct Determination of Thermophysical Parameter Kρc in Mayonnaise, Shortening, and Edible Oil
- 1 April 1992
- journal article
- research article
- Published by SAGE Publications in Applied Spectroscopy
- Vol. 46 (4) , 602-605
- https://doi.org/10.1366/0003702924124970
Abstract
Inverse photopyroelectric (IPPE) spectroscopy, a novel variant among the photothermal spectroscopies, has been used for direct determination of ( Kρc)½ in a variety of food samples. The method appears capable of thermal characterization, and when combined with more mature techniques may prove useful in food products industry and storage.Keywords
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