About: Thermal diffusivity estimation of the olive oil during its high-pressure treatment

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	This contribution concerns cooling of olive oil under the conditions of its treatment with high pressure and the estimation of its thermal diffusivity by the means of numerical analysis of the experimental data of the temperature drop at the time of holding at the pressure. The oil was placed in a small container in the middle of a high-pressure device chamber. The device chamber was filled with pressured water. The numerical method of the finite elements in the programme environment COSMOS was used for modelling the oil cooling without considering the free convection in the oil. During the calculation, the input thermal diffusivity dependence on the temperature was being purposely varied for so long until the reasonable agreement of the computed and measured temperature decays of the olive oil on the time was reached. It proved that thus gained temperature dependences of the apparent thermal diffusivity are a function of the starting temperature of the experiment and are therefore influenced by the This contribution concerns cooling of olive oil under the conditions of its treatment with high pressure and the estimation of its thermal diffusivity by the means of numerical analysis of the experimental data of the temperature drop at the time of holding at the pressure. The oil was placed in a small container in the middle of a high-pressure device chamber. The device chamber was filled with pressured water. The numerical method of the finite elements in the programme environment COSMOS was used for modelling the oil cooling without considering the free convection in the oil. During the calculation, the input thermal diffusivity dependence on the temperature was being purposely varied for so long until the reasonable agreement of the computed and measured temperature decays of the olive oil on the time was reached. It proved that thus gained temperature dependences of the apparent thermal diffusivity are a function of the starting temperature of the experiment and are therefore influenced by the (en)
Title	Thermal diffusivity estimation of the olive oil during its high-pressure treatment Thermal diffusivity estimation of the olive oil during its high-pressure treatment (en)
skos:prefLabel	Thermal diffusivity estimation of the olive oil during its high-pressure treatment Thermal diffusivity estimation of the olive oil during its high-pressure treatment (en)
skos:notation	RIV/60460709:41310/06:14225!RIV10-MSM-41310___
http://linked.open...avai/riv/aktivita	P S Z
http://linked.open...avai/riv/aktivity	P(QF3287), S, Z(AV0Z10100521)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Kubásek, Miroslav
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	Česká zemědělská univerzita v Praze / Technická fakulta
http://linked.open...dnocenehoVysledku	503741
http://linked.open...ai/riv/idVysledku	RIV/60460709:41310/06:14225
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Olive oil, Food processing, High pressure, Thermal diffusivity (en)
http://linked.open.../riv/klicoveSlovo	Thermal diffusivity Olive oil High pressure Food processing
http://linked.open...odStatuVydavatele	NL - Nizozemsko
http://linked.open...ontrolniKodProRIV	[98B8401EDD75]
http://linked.open...i/riv/nazevZdroje	Journal of Food Engineering
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	1 (xsd:int)
http://linked.open...vavai/riv/projekt	Functional foods from vegetables and fruit and other agricultural products treated with high pressure technology
http://linked.open...UplatneniVysledku	2006
http://linked.open...v/svazekPeriodika	74
http://linked.open...iv/tvurceVysledku	Kubásek, Miroslav
http://linked.open...n/vavai/riv/zamer	Physics and technology of nanostructures, surfaces and thin films
issn	0260-8774
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	41310
is http://linked.open...avai/riv/vysledek of	Thermal diffusivity estimation of the olive oil during its high-pressure treatment Thermal diffusivity estimation of the olive oil during its high-pressure treatment

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