Direct Measurement of Thermal Effusivity of Avian Eggs and Their Constituents: A Photopyroelectric Study
The front configuration photopyroelectric method has been used to determine, in a nondestructive fashion, thermal effusivity of the yolk and the white of eggs of several bird species as well as of the blends of a single egg yolk and egg white (also called liquid eggs) of different avian eggs. Statis...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
University of Zagreb
2012-01-01
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Series: | Food Technology and Biotechnology |
Subjects: | |
Online Access: | http://hrcak.srce.hr/file/129394 |