Acta Univ. Agric. Silvic. Mendelianae Brun. 2017, 65(2), 391-400 | DOI: 10.11118/actaun201765020391

Basic Thermal Parameters of Selected Foods and Food Raw Materials

Monika Božiková1, Ľubomír Híreš1, Michal Valach1, Martin Malínek1, Jan Mareček2
1 Department of Physics, Faculty of Engineering, University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia
2 Department of Agricultural, Food and Environmental Engineering, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic

In general, processing and manipulation with foods and food raw materials have significant influence on their physical properties. The article is focused on thermophysical parameters measurement of selected foods and food raw materials. There were examined thermal conductivity and thermal diffusivity of selected materials. For detection of thermal parameters was used instrument Isomet 2104, which principle of measurement is based on transient methods. In text are presented summary results of thermal parameters measurement for various foods and food raw materials as: granular materials - corn flour and wheat flour; fruits, vegetables and fruit products - grated apple, dried apple and apple juice; liquid materials - milk, beer etc. Measurements were performed in two temperature ranges according to the character of examined material. From graphical relations of thermophysical parameter is evident, that thermal conductivity and diffusivity increases with temperature and moisture content linearly, only for granular materials were obtained non-linear dependencies. Results shows, that foods and food raw materials have different thermal properties, which are influenced by their type, structure, chemical and physical properties. From presented results is evident, that basic thermal parameters are important for material quality detection in food industry.

Keywords: thermal conductivity, thermal diffusivity, liquid materials, vegetables, fruits, flours
Grants and funding:

This work was supported by research project VEGA [nr 1/0854/14] Ministry of Education, Science, Research, and Sport of the Slovakia and was co-funded by European Community under project [nr 26220220180]: Building Research Centre "AgroBioTech".

Prepublished online: April 30, 2017; Published: May 1, 2017  Show citation

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Božiková, M., Híreš, Ľ., Valach, M., Malínek, M., & Mareček, J. (2017). Basic Thermal Parameters of Selected Foods and Food Raw Materials. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 65(2), 391-400. doi: 10.11118/actaun201765020391
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