Photopyroelectric (PPE) measurement of thermal parameters in food products

The standard (SPPE) and inverse (IPPE) photopyroelectric configurations were combined in order to obtain room temperature values of the thermal parameters for various types of food products. The SPPE configuration (with thermally thick sample and sensor) allows the direct and absolute measurement of the thermal diffusivity. The thermal effusivity was obtained in the inverse configuration (with thermally thin and optically opaque sensor and thermally thick sample). The static (volume specific heat) and dynamic (thermal conductivity, diffusivity and effusivity) thermal parameters for a variety of liquid and pasty products such as oils, margarine, butter, creams, mustard, ketchup and juices are reported.