About: Thermal diffusivity of Swedish meatballs, pork meat pate and tomato puree during high pressure processing

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Our study is directed at the effects of high pressure on the thermal diffusivity of selected food samples - a fresh meat formulation for Swedish meatballs, pork meat pate and tomato puree. Preheated food samples were placed in a copper cell and tested at nominal pressures of 400 and 500MPa in a high pressure chamber. The thermal diffusivity was estimated from the recorded time course of temperatures (at the center of the food sample, at the wall of the copper cell, and 7.5mm from the wall) during the high pressure holding time. Measured time-temperature profiles were compared with predictions using the finite-element model to solve the problem of uneven heat conduction in an infinite, solid, linear cylinder using the linear temperature dependence of apparent thermal conductivity. Optimal parameters of the linear temperature dependence of apparent thermal conductivity were evaluated by comparing measured temperatures and temperatures calculated from the model. Our study is directed at the effects of high pressure on the thermal diffusivity of selected food samples - a fresh meat formulation for Swedish meatballs, pork meat pate and tomato puree. Preheated food samples were placed in a copper cell and tested at nominal pressures of 400 and 500MPa in a high pressure chamber. The thermal diffusivity was estimated from the recorded time course of temperatures (at the center of the food sample, at the wall of the copper cell, and 7.5mm from the wall) during the high pressure holding time. Measured time-temperature profiles were compared with predictions using the finite-element model to solve the problem of uneven heat conduction in an infinite, solid, linear cylinder using the linear temperature dependence of apparent thermal conductivity. Optimal parameters of the linear temperature dependence of apparent thermal conductivity were evaluated by comparing measured temperatures and temperatures calculated from the model. (en)
Title	Thermal diffusivity of Swedish meatballs, pork meat pate and tomato puree during high pressure processing Thermal diffusivity of Swedish meatballs, pork meat pate and tomato puree during high pressure processing (en)
skos:prefLabel	Thermal diffusivity of Swedish meatballs, pork meat pate and tomato puree during high pressure processing Thermal diffusivity of Swedish meatballs, pork meat pate and tomato puree during high pressure processing (en)
skos:notation	RIV/00027022:_____/11:00000223!RIV12-MZE-00027022
http://linked.open...avai/predkladatel	Výzkumný ústav potravinářský, v.v.i.
http://linked.open...avai/riv/aktivita	R
http://linked.open...avai/riv/aktivity	R
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Houška, Milan Strohalm, Jan Landfeld, Aleš
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	235157
http://linked.open...ai/riv/idVysledku	RIV/00027022:_____/11:00000223
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	high pressure; thermal diffusivity; Swedish meatballs; pork meat pate; tomato puree (en)
http://linked.open.../riv/klicoveSlovo	Swedish meatballs tomato puree high pressure thermal diffusivity pork meat pate
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[86D3178AA101]
http://linked.open...i/riv/nazevZdroje	High Pressure Research,print
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	31
http://linked.open...iv/tvurceVysledku	Houška, Milan Landfeld, Aleš Strohalm, Jan Štancl, Jaromír
http://linked.open...ain/vavai/riv/wos	000290988200011
issn	0895-7959
number of pages	9 (xsd:int)
is http://linked.open...avai/riv/vysledek of	Thermal diffusivity of Swedish meatballs, pork meat pate and tomato puree during high pressure processing Thermal diffusivity of Swedish meatballs, pork meat pate and tomato puree during high pressure processing

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