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Thermal Properties of Organic Foods

Bantle, Michael and Tolstorebrov, Igant (2017) Thermal Properties of Organic Foods. SINTEF Energy Research and Norwegian University of Sciences and Technology .

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Thermal properties of selected organic products were investigated using novel DSC technique and methods of determination. The report includes determination of freezing temperatures, glass transition temperatures, amount of ice, and end of freezing point, heat capacity and thermal conductivity for selected cases. One part of the experimental work was devoted to investigate the difference between oils extracted from organic and conventional salmon.
The main aim of the investigation was to understand if the organic food requires any special treatment during processing, when compared with industrially produced foods.
For the investigated organic products (carrots, apples, salmon fillets and pork chops) no significant difference was found compared to conventional products. Organic salmon oil showed a different melting and freezing behaviour, which can be explained by the different fatty acid composition of the feed.
The performed investigation indicate that organic products can be preserved by the same technologies of the food chain than conventional products.
The determined data from the DSC analysis are available for download on http://www.orgprints.org/31539/

EPrint Type:Report
Keywords:Organic products, Thermal properties, Special heat capacity, Enthalpy, Phase transition, Glass transition, Ice formation, Freezing point
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Research affiliation: European Union > CORE Organic Plus > SusOrganic
Norway > SINTEF
Norway > Other organizations
Deposited By: von Gersdorff, Gardis J.E.
ID Code:31539
Deposited On:28 Jun 2017 08:17
Last Modified:28 Jun 2017 08:25
Document Language:English
Refereed:Not peer-reviewed

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