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Direktno mjerenje toplinske efuzivnosti jaja i njihovih sastojaka: fotopiroelektrično istraživanje

Gábor Szafner ; Institute of Mathematics, Physics and Informatics, Faculty of Agricultural and Food Sciences, University of West Hungary, Deák F. sq. 1, HU-9200 Mosonmagyaróvár, Hungary
Dane Bicanic ; Laboratory of Biophysics, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Dreijenlaan 3, NL-6703 HA Wageningen, The Netherlands
Katalin Kovácsné Gaál ; Institute of Animal Breeding, Faculty of Agricultural and Food Sciences, University of West Hungary, Vár 4, HU-9200 Mosonmagyaróvár, Hungary
Ottó Dóka ; Institute of Mathematics, Physics and Informatics, Faculty of Agricultural and Food Sciences, University of West Hungary, Deák F. sq. 1, HU-9200 Mosonmagyaróvár, Hungary

Puni tekst: engleski, pdf (252 KB) str. 350-354 preuzimanja: 792* citiraj
APA 6th Edition
Szafner, G., Bicanic, D., Kovácsné Gaál, K. i Dóka, O. (2012). Direct Measurement of Thermal Effusivity of Avian Eggs and Their Constituents: A Photopyroelectric Study. Food Technology and Biotechnology, 50 (3), 350-354. Preuzeto s https://hrcak.srce.hr/86929
MLA 8th Edition
Szafner, Gábor, et al. "Direct Measurement of Thermal Effusivity of Avian Eggs and Their Constituents: A Photopyroelectric Study." Food Technology and Biotechnology, vol. 50, br. 3, 2012, str. 350-354. https://hrcak.srce.hr/86929. Citirano 21.10.2021.
Chicago 17th Edition
Szafner, Gábor, Dane Bicanic, Katalin Kovácsné Gaál i Ottó Dóka. "Direct Measurement of Thermal Effusivity of Avian Eggs and Their Constituents: A Photopyroelectric Study." Food Technology and Biotechnology 50, br. 3 (2012): 350-354. https://hrcak.srce.hr/86929
Harvard
Szafner, G., et al. (2012). 'Direct Measurement of Thermal Effusivity of Avian Eggs and Their Constituents: A Photopyroelectric Study', Food Technology and Biotechnology, 50(3), str. 350-354. Preuzeto s: https://hrcak.srce.hr/86929 (Datum pristupa: 21.10.2021.)
Vancouver
Szafner G, Bicanic D, Kovácsné Gaál K, Dóka O. Direct Measurement of Thermal Effusivity of Avian Eggs and Their Constituents: A Photopyroelectric Study. Food Technology and Biotechnology [Internet]. 2012 [pristupljeno 21.10.2021.];50(3):350-354. Dostupno na: https://hrcak.srce.hr/86929
IEEE
G. Szafner, D. Bicanic, K. Kovácsné Gaál i O. Dóka, "Direct Measurement of Thermal Effusivity of Avian Eggs and Their Constituents: A Photopyroelectric Study", Food Technology and Biotechnology, vol.50, br. 3, str. 350-354, 2012. [Online]. Dostupno na: https://hrcak.srce.hr/86929. [Citirano: 21.10.2021.]

Sažetak
Za nedestruktivno određivanje toplinske efuzivnosti žumanjaka i bjelanjaka izdvojenih iz jaja nekoliko vrsta ptica, te smjese žumanjka i bjelanjka (tzv. tekuća jaja), upotrijebljena je fotopiroelektrična metoda. Od 21 ispitanog uzorka opažena je statistički značajna razlika u efuzivnosti bjelanjaka u 10 uzoraka, a žumanjaka u 20, što se povezuje s udjelom masti u žumanjku te velikim udjelom vode u bjelanjku. Efuzivnost smjese žumanjka i bjelanjka ovisi o udjelu žumanjka i bjelanjka u jajima.

Ključne riječi
toplinske značajke jaja; toplinska efuzivnost; koeficijent upijanja topline; fotopiroelektrična metoda

Hrčak ID: 86929

URI
https://hrcak.srce.hr/86929

[engleski]

Posjeta: 1.037 *