Tomato pastes and their moisture content as determined via the measurements of thermal effusivity by means of infrared photothermal radiometry and inverse photopyroelectric technique
Infrared photothermal radiometry and inverse photopyroelectric method were used to determine thermal effusivity for tomato pastes characterised by a varying dry matter content. Unlike commonly adapted techniques, the two methods used here are reasonably fast and do not require the application of substantial external heat input; positive correlation between the effusivity and moisture content is high
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| Main Authors: | , , , , , , , |
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| Format: | Article/Letter to editor biblioteca |
| Language: | English |
| Subjects: | cell, fatty-acids, phase-transitions, thermophysical parameters, triglycerides, |
| Online Access: | https://research.wur.nl/en/publications/tomato-pastes-and-their-moisture-content-as-determined-via-the-me |
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| Summary: | Infrared photothermal radiometry and inverse photopyroelectric method were used to determine thermal effusivity for tomato pastes characterised by a varying dry matter content. Unlike commonly adapted techniques, the two methods used here are reasonably fast and do not require the application of substantial external heat input; positive correlation between the effusivity and moisture content is high |
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