English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/65329
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Evaluation of the thermophysical properties of tylose gel under pressure in the phase change domain

AuthorsOtero, Laura ; Ousegui, A.; Guignon, Bérengère; Le Bail, A.; Sanz Martínez, Pedro D.
Issue Date2006
CitationFood Hydrocolloids 20: 449- 460 (2006)
AbstractThe accurate knowledge of the thermophysical properties of foods under pressure is essential to optimize high-pressure processes in the food industry. In this paper, two generic models are proposed based on the food composition: the additive model under pressure and the `shifting approach¿. The first one employs thermophysical properties of ice and water under pressure calculated as accurately as possible using sophisticated routines. The shifting approach offers a less accurate, but considerably faster alternative for modeling purposes. This obtains thermophysical properties of foods under pressure shifting data at atmospheric conditions according to the freezing point depression at the prevalent pressure. These models were applied to the case of tylose, a methylcellulose gel that is often used as a model food system. At atmospheric conditions, both models gave similar results for all the studied properties. Under high pressure, the shifting approach undervalued the density and overestimated the specific heat values. However, both methods gave similar results of thermal conductivity, apparent specific heat and enthalpy.
Identifiersdoi: 10.1016/j.foodhyd.2005.04.001
issn: 0268-005X
Appears in Collections:(IF) Artículos
Files in This Item:
File Description SizeFormat 
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.