Thermal diffusivity study of cheese fats by thermal lens detection |
| |
Authors: | J L Jiménez Pérez E Rangel Vargas R Gutiérrez Fuentes A Cruz-Orea H Bautista de León |
| |
Institution: | (1) CICATA-IPN, Legaria 694, Col. Irrigación, 11500 México D.F., Mexico;(2) Departamento de Física, CINVESTAV-IPN, A.P. 14740, 07360 México D.F., Mexico |
| |
Abstract: | In this paper we used thermal lens spectrometry to
determine the thermal diffusivity of cheese fats. We have used equal
concentrations of cheese fats from oaxaca, chihuahua, gouda, manchego and
mozzarella cheeses at 42°C temperature. The two lasers
mismatched mode experimental configuration was used with a He-Ne laser, as a
probe beam and an Ar+ laser as the excitation one. The characteristic
time constant of the transient thermal lens was obtained by fitting the
theoretical expression to the experimental data in order to obtain the
thermal diffusivity of the cheese fat samples. This measured thermal
property may contribute to a better understanding of the cheese fats
quality, which is very important in food industry. |
| |
Keywords: | |
本文献已被 SpringerLink 等数据库收录! |
|