About: Thermal diffusivity estimation of mashed potatoes and olive oil at high pressure

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The effect of high pressure on thermal diffusivity of mashed potatoes and olive oil was studied at a temperature range about 25-100 degrees C. The preheated sample filled into a cylindrical Cu cup was loaded by nominal pressures of 400 and 500MPa in a high-pressure chamber. The thermal diffusivity was estimated from the time-temperature decay during pressure holding time. Temperatures were measured at three different positions in the sample (wall, centre and at given radial distance). The recorded time-temperature profiles were compared with the prediction of a finite-element model assuming the linear temperature dependence of thermal diffusivity. Wall temperature data were used as a boundary condition. The difference between the measured and the calculated temperatures at the sample centre was minimised by the Marquardt Levenberg algorithm, giving optimal values of the model parameters A and B. Thermal diffusivity for both samples increased with temperature. The effect of high pressure on thermal diffusivity of mashed potatoes and olive oil was studied at a temperature range about 25-100 degrees C. The preheated sample filled into a cylindrical Cu cup was loaded by nominal pressures of 400 and 500MPa in a high-pressure chamber. The thermal diffusivity was estimated from the time-temperature decay during pressure holding time. Temperatures were measured at three different positions in the sample (wall, centre and at given radial distance). The recorded time-temperature profiles were compared with the prediction of a finite-element model assuming the linear temperature dependence of thermal diffusivity. Wall temperature data were used as a boundary condition. The difference between the measured and the calculated temperatures at the sample centre was minimised by the Marquardt Levenberg algorithm, giving optimal values of the model parameters A and B. Thermal diffusivity for both samples increased with temperature. (en)
Title	Thermal diffusivity estimation of mashed potatoes and olive oil at high pressure Thermal diffusivity estimation of mashed potatoes and olive oil at high pressure (en)
skos:prefLabel	Thermal diffusivity estimation of mashed potatoes and olive oil at high pressure Thermal diffusivity estimation of mashed potatoes and olive oil at high pressure (en)
skos:notation	RIV/00027022:_____/10:00000080!RIV10-MZE-00027022
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MZE0002702202)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Hoke, Karel Houška, Milan Strohalm, Jan Landfeld, Aleš Kýhos, Karel
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav potravinářský Praha, v.v.i.
http://linked.open...dnocenehoVysledku	292708
http://linked.open...ai/riv/idVysledku	RIV/00027022:_____/10:00000080
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	thermal diffusivity; olive oil; mashed potatoes; high pressure; finite elements (en)
http://linked.open.../riv/klicoveSlovo	finite elements high pressure mashed potatoes olive oil thermal diffusivity
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[93B0113D8BEF]
http://linked.open...i/riv/nazevZdroje	High Pressure Research,online
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	30
http://linked.open...iv/tvurceVysledku	Houška, Milan Landfeld, Aleš Strohalm, Jan Žitný, Rudolf Kýhos, Karel Hoke, Karel
http://linked.open...ain/vavai/riv/wos	000275680900022
http://linked.open...n/vavai/riv/zamer	Food quality and safety in modern society
issn	1477-2299
number of pages	10 (xsd:int)

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