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Thermal Properties of Bentonite‐Water Dispersions Used for Modeling Foods
Author(s) -
NIEKAMP A.,
UNKLESBAY K.,
UNKLESBAY N.,
ELLERSIECK M.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13661.x
Subject(s) - bentonite , heat capacity , thermal conductivity , water content , materials science , thermal , volumetric heat capacity , specific heat , thermodynamics , composite material , chemical engineering , heat transfer , geotechnical engineering , geology , heat transfer coefficient , physics , engineering
Selected thermal properties (moisture content, density, heat capacity, thermal conductivity) were measured for ten bentonite‐water dispersions used in food modeling, and for bentonite powder. As the bentonite concentration increased, significant (P < 0.05) increases in thermal conductivity and density, and significant (P < 0.05) decreases in heat capacity were revealed. Measured heat capacity values were lower than calculated values of heat capacity which were derived from three formulas recommeded for foods.