Izvorni znanstveni članak
https://doi.org/10.5513/JCEA01/17.1.1672
Thermal properties of selected cheeses samples
Monika BOŽIKOVÁ
; Slovak University of Agriculture in Nitra, Faculty of Engineering, Department of Physics, Tr. A. Hlinku 2, SK-949 76 Nitra, Slovak Republic
Peter HLAVÁČ
; Slovak University of Agriculture in Nitra, Faculty of Engineering, Department of Physics, Tr. A. Hlinku 2, SK-949 76 Nitra, Slovak Republic
Sažetak
The thermophysical parameters of selected cheeses (processed cheese and half hard cheese) are presented in the article. Cheese is a generic term for a diversegroup of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms. Cheese goes during processing through the thermal and mechanical manipulation, so thermal properties are one of the most important. Knowledge about thermal parameters of cheeses could be used in the process of quality evaluation. Based on the presented facts thermal properties of selected cheeses which are produced by Slovak producers were measured. Theoretical part of article contains description of cheese and description of plane source method which was used for thermal parameters detection. Thermophysical parameters as thermal conductivity, thermal diffusivity and volume specific heat were measured during the temperature stabilisation. The results are presented as relations of thermophysical parameters to the temperature in temperature range from 13.5°C to 24°C. Every point of graphic relation was obtained as arithmetic average from measured values for the same temperature. Obtained results were statistically processed. Presented graphical relations were chosen according to the results of statistical evaluation and also according to the coefficients of determination for every relation. The results of thermal parameters are in good agreement with values measured by other authors for similar types of cheeses.
Ključne riječi
cheese; temperature; thermal conductivity; thermal diffusivity; volume specific heat
Hrčak ID:
152863
URI
Datum izdavanja:
11.2.2016.
Posjeta: 1.233 *