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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

High Pressure Research,online

ISSN

1477-2299

e-ISSN

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Svazek periodika

30

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

10

Strana od-do

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Kód UT WoS článku

000275680900022

EID výsledku v databázi Scopus

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