Pregled bibliografske jedinice broj: 549856
DETERMINATION OF SPECIFIC HEAT CAPACITY OF RASPBERRIES PUREE
DETERMINATION OF SPECIFIC HEAT CAPACITY OF RASPBERRIES PUREE // International Scientific and Professional Conference 13th Ružička Days "TODAY SCIENCE - TOMORROW INDUSTRY" / Šubarić, Drago (ur.).
Osijek: TIPO Osijek, 2010. str. 55-55 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 549856 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
DETERMINATION OF SPECIFIC HEAT CAPACITY OF RASPBERRIES PUREE
Autori
Budžaki, Sandra ; Šeruga, Bernarda ; Mikičić, Fabijan
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
International Scientific and Professional Conference 13th Ružička Days "TODAY SCIENCE - TOMORROW INDUSTRY"
/ Šubarić, Drago - Osijek : TIPO Osijek, 2010, 55-55
ISBN
978-953-7005-22-1
Skup
Međunarodni znanstveno-sturčni skup XIII. Ružičkini dani "DANAS ZNANOST-SUTRA INDUSTRIJA"
Mjesto i datum
Vukovar, Hrvatska, 16.09.2010. - 17.09.2010
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
specific heat capacity; raspberry puree; calorimetar; mixing method
Sažetak
Specific heat capacity (cp) is a property of materials that depends upon temperature and composition. The specific heat capacity of raspberries puree was determined as a function of temperature. The standard methods for determination of specific heat for food are not known and because of that the calorimeter for determination of specific heat capacity was constructed. The calorimeter is based on standard methods for determination of materials such as metals, and different construction and packaging materials. The apparatus is modified in way of heat transfer between food materials (which is subjected to specific heat determination) and substances for heat exchange. The method for determination of cp of raspberries puree were consist of immersing the sample, which was vacuuming in PVC bags, into water (substance for heat exchange) specified temperature. The temperature of water was measured until the thermal equilibrium between water and sample was reached. The temperature of samples (before the measuring) was lower in comparation to temperature of water. Specific heat capacity of raspberries puree was determined thought temperatures interval from 35 to 95°C. The values of specific heat capacity of the raspberries puree are in linear correlation with the temperature increase in investigated temperature range and were in range from 3.22 to 3.94 kJ/kg°C.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Projekti:
113-1130471-0451 - Prijenos topline i toplinska svojstva pri procesiranju hrane (Šeruga, Bernarda, MZOS ) ( CroRIS)
113-1130471-0592 - Nedestruktivne metode u procesima proizvodnje i čuvanja hrane (Magdić, Damir, MZOS ) ( CroRIS)
Ustanove:
Prehrambeno-tehnološki fakultet, Osijek
