A NEW PHOTOPYROELECTRIC CELL FOR THERMAL CHARACTERIZATION OF FOODSTUFFS - APPLICATION TO SUGAR SYSTEMS

Authors
DADARLAT D SURDUCAN V RIEZEBOS KJ BICANIC D
Citation
D. Dadarlat et al., A NEW PHOTOPYROELECTRIC CELL FOR THERMAL CHARACTERIZATION OF FOODSTUFFS - APPLICATION TO SUGAR SYSTEMS, Instrumentation science & technology, 26(2-3), 1998, pp. 125-131
Citations number
5
Categorie Soggetti
Instument & Instrumentation","Chemistry Analytical
Journal title
Instrumentation science & technology → ACNP
ISSN journal
10739149
Volume
26
Issue
2-3
Year of publication
1998
Pages
125 - 131
Database
ISI
SICI code
1073-9149(1998)26:2-3<125:ANPCFT>2.0.ZU;2-3
Abstract
A new photopyroelectric cell, designed to measure the thermal diffusiv ity of liquid and pasty materials is proposed. The cell that allows fo r rigorous control of sample's thickness was used here, for the first time, for thermal characterization (temperature behaviour of thermal d iffusivity and detection of crystallization and glassy phase transitio ns) of some sugar systems (maltose solutions and honey).