Journal of Thermal Analysis and Calorimetry

, Volume 120, Issue 1, pp 363–368 | Cite as

Photopyroelectric assessment of the thermal effusivity of fresh hen egg and of rehydrated egg powders

  • Gábor Szafner
  • Csaba Németh
  • Dane Bicanic
  • Zsuzsanna Lantos
  • Ottó Dóka


The availability of thermo-physical data of foods and their constituents is of general importance to food industry. The thermal effusivity e is one among the relevant thermodynamical quantities. The latter is normally calculated from the relationship e = (κρc)½, where c is specific heat, ρ is the density, and κ is the thermal conductivity. The necessity for performing the time consuming independent measurements of these three quantities is the major reason that the existing database with effusivity of foods is not very wide. This paper describes the application of the inverse photopyroelectric (IPPE) technique that allows the determination of effusivity from a single measurement. This approach was used to directly measure thermal effusivity of fresh egg yolk, egg white, and white/yolk blends. In addition, thermal effusivity of rehydrated egg powders (white, yolk, and the whole egg powder) has been measured and compared to that of the fresh hen egg. In case of the egg white, effusivity of rehydrated egg powders was practically the same as that of the fresh egg. However, the difference in effusivity between fresh egg yolk and rehydrated egg yolk, and between the blend of fresh egg and the rehydrated whole egg power was significant. Finally, thermal effusivity of rehydrated egg yolk, egg white, and the whole egg powder was determined as a function of dilution factor.


Thermal effusivity Hen’s egg Rehydrated egg powder Inverse photopyroelectric method (IPPE) 


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Copyright information

© Akadémiai Kiadó, Budapest, Hungary 2014

Authors and Affiliations

  • Gábor Szafner
    • 1
  • Csaba Németh
    • 2
  • Dane Bicanic
    • 3
  • Zsuzsanna Lantos
    • 4
  • Ottó Dóka
    • 4
  1. 1.Hungarian Dairy Research InstituteMosonmagyaróvárHungary
  2. 2.Department of Refrigeration and Livestock Products Technology, Faculty of Food ScienceCorvinus University of BudapestBudapestHungary
  3. 3.Laboratory of Biophysics, Department of Agrotechnology and Food SciencesWageningen University and Research CentreWageningenThe Netherlands
  4. 4.Institute of Mathematics, Physics and Informatics, Faculty of Agricultural and Food SciencesUniversity of West HungaryMosonmagyaróvárHungary

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