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

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F10%3A00000080" target="_blank" >RIV/00027022:_____/10:00000080 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Thermal diffusivity estimation of mashed potatoes and olive oil at high pressure
Original language 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.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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