Top

Published in:

2021 | OriginalPaper | Chapter

8. Thermische Größen

Author : Ludger Figura

Published in: Lebensmittelphysik

Publisher: Springer Berlin Heidelberg

Activate our intelligent search to find suitable subject content or patents.

search-config

AI-assisted search

Off

Zusammenfassung

Zum Verständnis des thermischen Verhaltens von Lebensmitteln werden in diesem Kapital zunächst thermodynamische Grundbegriffe wie Enthalpie, Wärmekapazität und Phasenübergänge höherer Ordnung erklärt. Unterschiedliche Wärmetransportmechanismen und -geometrien werden Schritt für Schritt vorgestellt und anhand von Beispielen verdeutlicht. Der Brennwert von Lebensmitteln, dessen Einflussgrößen und messtechnische Besonderheiten werden behandelt. Bei der Besprechung der Methoden der thermischen Analyse werden DSC (Differential Scanning Calorimetry) und TG (Thermogravimetry) detailliert betrachtet. Am Ende des Kapitels sind zahlreiche Applikationsbeispiele aufgelistet, die zum weiterführenden Studium der Methoden der thermischen Analyse dienen können.

Dont have a licence yet? Then find out more about our products and how to get one now:

Springer Professional "Wirtschaft+Technik"

Online-Abonnement

Mit Springer Professional "Wirtschaft+Technik" erhalten Sie Zugriff auf:

über 102.000 Bücher
über 537 Zeitschriften

aus folgenden Fachgebieten:

Automobil + Motoren
Bauwesen + Immobilien
Business IT + Informatik
Elektrotechnik + Elektronik
Energie + Nachhaltigkeit
Finance + Banking
Management + Führung
Marketing + Vertrieb
Maschinenbau + Werkstoffe
Versicherung + Risiko

Jetzt Wissensvorsprung sichern!

inform now

Springer Professional "Technik"

Online-Abonnement

Mit Springer Professional "Technik" erhalten Sie Zugriff auf:

über 67.000 Bücher
über 390 Zeitschriften

aus folgenden Fachgebieten:

Automobil + Motoren
Bauwesen + Immobilien
Business IT + Informatik
Elektrotechnik + Elektronik
Energie + Nachhaltigkeit
Maschinenbau + Werkstoffe

Jetzt Wissensvorsprung sichern!

inform now

previous chapter Permeabilität

next chapter Elektrische Eigenschaften

BIPM (2018) On the revision of the International System of Units (SI). Versailles

Schmiermund T (2020) Die Avogadro-Konstante. Springer Nature, Wiesbaden. https://doi.org/10.1007/978-3-658-29279-9CrossRef

Kurzweil P (2013) Das Vieweg Einheiten-Lexikon : Begriffe, Formeln und Konstanten aus Naturwissenschaften, Technik und Medizin. Vieweg, Wiesbaden. https://doi.org/10.1007/978-3-322-92920-4

LMIV (2011) Lebensmittelinformationsverordnung Regulation No 1169/2011 of the European Parliament. Brussels. http://data.europa.eu/eli/reg/2011/1169/oj

Kohlrausch F (1996) Praktische Physik, Bd 3. Teubner, Stuttgart. https://doi.org/10.1002/piuz.19870180109CrossRef

Tscheuschner HD (2016) Grundzüge der Lebensmitteltechnik. Behrs, Hamburg

Kurzhals H-A (2003) Lexikon Lebensmitteltechnik. Behr’s Verlag, Hamburg

Davies GF, Man CMD, Andrews SD, Paurine A, Hutchins MG, Maidment GG (2012) Potential life cycle carbon savings with low emissivity packaging for refrigerated food on display. J Food Eng 109(2):202–208. https://doi.org/10.1016/j.jfoodeng.2011.10.018CrossRef

Fellows PJ (2009) Food processing technology- principles and practice. Woodhead Publishing, Sawston Cambridge

10.

Singh RP, Heldman DR (2014) Introduction to food engineering. Academic Press, San Diego. https://doi.org/10.1017/CBO9781107415324.004CrossRef

11.

VDI (2019) Wärmeatlas. Verein Deutscher Ingenieure, Düsseldorf. https://doi.org/10.1007/978-3-662-52989-8

12.

Toledo RT (2007) Fundamentals of food process engineering. Springer, Berlin

13.

Singh RP, Heldman DR (2009) Introduction to food engineering. Acad. Press, Elsevier, San Diego

14.

Kessler HG (2002) Food and bio process engineering: dairy technology. A. Kessler, München

15.

EN 673 Glas im Bauwesen – Bestimmung des Wärmedurchgangskoeffizienten (U-Wert) – Berechnungsverfahren (2011) Beuth, Berlin. https://doi.org/10.31030/3123472

16.

EN 675 Glas im Bauwesen – Bestimmung des Wärmedurchgangskoeffizienten (U-Wert) – Wärmestrommesser-Verfahren (2011) Beuth, Berlin. https://doi.org/10.31030/3123472

17.

EN ISO 6946 Bauteile – Wärmedurchlasswiderstand und Wärmedurchgangskoeffizient – Berechnungsverfahren (2017) Beuth, Berlin. https://doi.org/10.31030/3123472

18.

Grigull U (1989) Zustandsgrößen von Wasser und Wasserdampf in SI-Einheiten. 0–800 Grad Celsius+ 0–1000 bar. Springer, Berlin

19.

DBU (2020) Heizen mit Eis. Deutsche Bundesstiftung Umwelt. https://www.dbu.de/123ibook62425_28975_.html. Zugegriffen am 09.01.2021

20.

Wang J, Battaglia F, Wang S, Zhang T, Ma Z (2019) Flow and heat transfer characteristics of ice slurry in typical components of cooling systems: a review. Int J Heat Mass Transf 141:922–939. https://doi.org/10.1016/j.ijheatmasstransfer.2019.07.021CrossRef

21.

Tschubik IA, Maslow AM (1973) WÄrmephysikalische Konstanten von Lebensmitteln und Halbfabrikaten. VEB Fachbuchverlag, Leipzig

22.

Hayes (1987) Food engineering data handbook. John Wiley, New York

23.

Rao MA, Rizvi SSH, Datta AK (2005) Engineering properties of foods. Taylor & Francis, Boca Raton

24.

Rahman S (2009) Food properties handbook. https://doi.org/10.1201/9781420003093CrossRef

25.

Kohlrausch F (1996) Praktische Physik, Bd 1. Teubner, Stuttgart. https://doi.org/10.1007/978-3-322-87205-0

26.

DIN EN ISO 22007 Kunststoffe – Bestimmung der Wärmeleitfähigkeit und der Temperaturleitfähigkeit – Teil 4: Laserblitzverfahren (2012) Beuth, Berlin. https://doi.org/10.31030/3123472

27.

Hammerschmidt U, Meier V (2006) New transient hot-bridge sensor to measure thermal conductivity, thermal diffusivity, and volumetric specific heat. Int J Thermophys 27(3):840–865. https://doi.org/10.1007/s10765-006-0061-2CrossRef

28.

Schmidt RF, Lang F, Heckmann M (2011) Physiologie des Menschen. Springer, Heidelberg. https://doi.org/10.1007/978-3-642-01651-6CrossRef

29.

Herman IP (2016) Physics of the human body. Springer, New York. https://doi.org/10.1007/978-3-319-23932-3CrossRef

30.

Benedek GB, Villars FMH (2000) Physics with illustrative examples from medicine and biology. Springer, New YorkCrossRef

31.

FAO (2001) Human energy requirements – report of a Joint FAO/WHO/UNU Expert Consultation. Food and Agriculture Organization of the United Nations, Rome

32.

James WPT, Schofield EC (1990) Human energy requirements. A manual for planners and nutritionists. FAO, Food and Agriculture Organization of the United Nations, New York

33.

Vaz M, Karaolis N, Draper A, Shetty P (2007) A compilation of energy costs of physical activities. Public Health Nutr 8(7a):1153–1183. https://doi.org/10.1079/PHN2005802CrossRef

34.

Lexikon der ErnÄhrung (2001) Spektrum Akademischer. https://www.spektrum.de/lexikon/ernaehrung/

35.

Souci SW, Fachmann W, Kraut H (2016) Die Zusammensetzung der Lebensmittel, Nährwert-Tabellen. Wissenschaftliche Verlagsgesellschaft (WVG), Stuttgart

36.

Novotny JA, Gebauer SK, Baer DJ (2012) Discrepancy between the Atwater factor predicted and empirically measured energy values of almonds in human diets. Am J Clin Nutr 96(2):296–301. https://doi.org/10.3945/ajcn.112.035782CrossRefPubMedPubMedCentral

37.

DIN 51005 Thermische Analyse (TA) – Begriffe; Text Deutsch und Englisch (2019) Beuth, Berlin. https://doi.org/10.31030/3045657

38.

DIN EN ISO 9831 Futtermittel, tierische Produkte und Kot oder Urin – Bestimmung des effektiven Brennwerts – Verfahren mit der kalorimetrischen Bombe (2004) Beuth, Berlin. https://doi.org/10.31030/9511774

39.

Haines PJ, Kett V, Gaisford S (Hrsg) (2016) Principles of thermal analysis and calorimetry. Royal Society of Chemistry, Cambridge

40.

Gabbott P (Hrsg) (2008) Principles and applications of thermal analysis. Blackwell Publishing Ltd, Oxford. https://doi.org/10.1002/9780470697702CrossRef

41.

Hemminger WF, Cammenga HK (1989) Methoden der Thermischen Analyse. Springer, BerlinCrossRef

42.

Fischer M, Wohlfahrt S, Varga J, Matuschek G, Saraji-Bozorgzad MR, Walte A, Denner T, Zimmermann R (2016) Evolution of volatile flavor compounds during roasting of nut seeds by thermogravimetry coupled to fast-cycling optical heating gas chromatography-mass spectrometry with electron and photoionization. Food Anal Methods 10(1):49–62. https://doi.org/10.1007/s12161-016-0549-8CrossRef

43.

Czarnecki J (2015) Precision thermogravimetry. J Therm Anal Calorim 120(1):139–147. https://doi.org/10.1007/s10973-014-4384-0CrossRef

44.

Li R, Lin D, Roos YH, Miao S (2019) Glass transition, structural relaxation and stability of spray-dried amorphous food solids: a review. Dry Technol 37(3):287–300. https://doi.org/10.1080/07373937.2018.1459680CrossRef

45.

Raemy A (2003) Behavior of foods studied by thermal analysis: introduction. J Therm Anal Calorim 71(1):273–278. https://doi.org/10.1023/A:1022299124618CrossRef

46.

Raemy A, Lambelet P, Rousset P (2005) Calorimetric information about food and food constituents. In: Lörinczy D (Hrsg) The nature of biological systems as revealed by thermal methods. Springer Netherlands, Dordrecht, S 69–98. https://doi.org/10.1007/1-4020-2219-0_4CrossRef

47.

Levitsky DI (Hrsg) (2004) The nature of biological systems as revealed by thermal methods. Kluwer Academic Publishers, Dordrecht

48.

Figura LO (2003) Thermoanalytische Charakterisierung teilkristalliner Trehalose. In: Kunze W (Hrsg) Anwenderseminar Thermische Analyse in der pharmazeutischen Industrie und der Lebensmitteltechnologie. Alzenau, Reuters, S 125–137

49.

Merzlyakov M, Schick C (2000) Optimization of experimental parameters in TMDSC. The influence of non-linear and non-stationary thermal response. J Therm Anal Calorim 61(2):649–659. https://doi.org/10.1023/A:1010106626114CrossRef

50.

Höhne GWH, Merzlyakov M, Schick C (2002) Calibration of magnitude and phase angle of TMDSC: part1: basic considerations. Thermochim Acta 391(1):51–67. https://doi.org/10.1016/S0040-6031(02)00163-6

51.

Lamprecht I (1999) Chapter 4 – combustion calorimetry. In: Kemp RB (Hrsg) Handbook of thermal analysis and calorimetry, Bd 4. Elsevier Science B.V., S 175–218. https://doi.org/10.1016/S1573-4374(99)80007-7CrossRef

52.

DIN 51900 Prüfung fester und flüssiger Brennstoffe – Bestimmung des Brennwertes mit dem Bomben-Kalorimeter und Berechnung des Heizwertes (2000) Beuth, Berlin. https://doi.org/10.31030/8511091

53.

BVL L 00.00-5 Ambulante Temperaturmessung bei gefrorenen und tiefgefrorenen Lebensmitteln; Referenzverfahren (1982) Bundesamt für Verbraucherschutz und Lebensmittelsicherheit, Berlin

54.

Deutsches Institut für Normung (2009) DIN EN ISO 5764 Milch – Bestimmung des Gefrierpunktes – Thermistor-Kryoskop-Verfahren, Referenzverfahren. Beuth, Berlin. https://doi.org/10.31030/1508099CrossRef

55.

Gao T, Tian Y, Zhu Z, Sun D-W (2020) Modelling, responses and applications of time-temperature indicators (TTIs) in monitoring fresh food quality. Trends Food Sci Technol 99:311–322. https://doi.org/10.1016/j.tifs.2020.02.019CrossRef

56.

Mukama M, Ambaw A, Opara UL (2020) Thermophysical properties of fruit – a review with reference to postharvest handling. J Food Meas Charact 14(5):2917–2937. https://doi.org/10.1007/s11694-020-00536-8CrossRef

57.

Baïri A, Laraqi N, de María JMG (2007) Determination of thermal diffusivity of foods using 1D Fourier cylindrical solution. J Food Eng 78(2):669–675. https://doi.org/10.1016/j.jfoodeng.2005.11.004CrossRef

58.

Kumcuoglu S, Tavman S, Nesvadba P, Tavman IH (2007) Thermal conductivity measurements of a traditional fermented dough in the frozen state. J Food Eng 78(3):1079–1082. https://doi.org/10.1016/j.jfoodeng.2005.12.020CrossRef

59.

Vera-Medina G, Marín E, Calderón A, Díaz Góngora JAI, Peña-Rodríguez G, Delgado-Vasallo O (2013) A method for heat capacity measurement by photoacoustics. Measurement 46(3):1208–1211. https://doi.org/10.1016/j.measurement.2012.10.032CrossRef

60.

Glavina MY, Di Scala KC, Ansorena R, del Valle CE (2006) Estimation of thermal diffusivity of foods using transfer functions. LWT Food Sci Technol 39(5):455–459. https://doi.org/10.1016/j.lwt.2005.03.010CrossRef

61.

Mohamed IO (2010) Development of a simple and robust inverse method for determination of thermal diffusivity of solid foods. J Food Eng 101(1):1–7. https://doi.org/10.1016/j.jfoodeng.2010.05.002CrossRef

62.

Carson JK, Wang J, North MF, Cleland DJ (2016) Effective thermal conductivity prediction of foods using composition and temperature data. J Food Eng 175:65–73. https://doi.org/10.1016/j.jfoodeng.2015.12.006CrossRef

63.

Krokida MK, Michailidis PA, Maroulis ZB, Saravacos GD (2002) Literature data of thermal conductivity of foodstuffs. Int J Food Prop 5(1):63–111. https://doi.org/10.1081/Jfp-120015594

64.

Krokida MK, Zogzas NP, Maroulis ZB (2001) Mass transfer coefficient in food processing: compilation of literature data. Int J Food Prop 4(3):373–382. https://doi.org/10.1081/JFP-100108643CrossRef

65.

Kubásek M, Houška M, Landfeld A, Strohalm J, Kamarád J, Žitný R (2006) Thermal diffusivity estimation of the olive oil during its high-pressure treatment. J Food Eng 74(3):286–291. https://doi.org/10.1016/j.jfoodeng.2005.03.019CrossRef

66.

Håkansson A (2019) Estimating convective heat transfer coefficients and uncertainty thereof using the general uncertainty management (GUM) framework. J Food Eng 263:53–62. https://doi.org/10.1016/j.jfoodeng.2019.05.031CrossRef

67.

Safari A, Salamat R, Baik OD (2018) A review on heat and mass transfer coefficients during deep-fat frying: determination methods and influencing factors. J Food Eng 230:114–123. https://doi.org/10.1016/j.jfoodeng.2018.01.022CrossRef

68.

Ulpiani G (2019) Water mist spray for outdoor cooling: a systematic review of technologies, methods and impacts. Appl Energy 254:113647. https://doi.org/10.1016/j.apenergy.2019.113647

69.

Yang Y, Cui G, Lan CQ (2019) Developments in evaporative cooling and enhanced evaporative cooling – a review. Renew Sust Energ Rev 113:109230. https://doi.org/10.1016/j.rser.2019.06.037CrossRef

70.

Zou L, Zhang X, Zheng Q (2020) Research progress on preparation of binary ice by vacuum flash evaporation: a review. Int J Refrig. https://doi.org/10.1016/j.ijrefrig.2020.10.005

71.

Brooks S, Quarini G, Tierney M, Yun X, Lucas E (2020) Conditions for continuous ice slurry generation in a nylon helical coiled heat exchanger. Therm Sci Eng Prog 15:100427. https://doi.org/10.1016/j.tsep.2019.100427CrossRef

72.

Kauffeld M, Wang MJ, Goldstein V, Kasza KE (2010) Ice slurry applications. Int J Refrig 33(8):1491–1505. https://doi.org/10.1016/j.ijrefrig.2010.07.018CrossRefPubMedPubMedCentral

73.

Kauffeld M, Kawaji M, Egolf PW (Hrsg) (2005) Handbook on ice slurries – fundamentals and engineering. Internat.Inst.Refrigeration, Paris

74.

De Meuter P, Rahier H, Van Mele B (2004) Recrystallisation of starch studied with MDSC. In: Lörinczy D (Hrsg) The nature of biological systems as revealed by thermal methods. Kluwer Academic Publishers, Dordrecht

75.

Rangelov A, Arnaudov L, Stoyanov S, Spassov T (2017) Gelatinization of industrial starches studied by DSC and TO. Bulg Chem Commun 49(2):422–429

76.

Kovrlija R, Rondeau-Mouro C (2017) Hydrothermal changes of starch monitored by combined NMR and DSC methods. Food Bioprocess Technol 10(3):445–461. https://doi.org/10.1007/s11947-016-1832-9CrossRef

77.

Alamri MS, Al-Ruquie IM, Hussain S, Mohamed AA, Xu J (2015) Gelatinisation kinetics of corn and chickpea starches using DSC, RVA and dynamic rheometry. Qual Assur Saf Crops Foods 7(4):459–468. https://doi.org/10.3920/Qas2013.0374CrossRef

78.

Xie FW, Liu WC, Liu P, Wang J, Halley PJ, Yu L (2010) Starch thermal transitions comparatively studied by DSC and MTDSC. Starch-Starke 62(7):350–357CrossRef

79.

Genkina NK, Kozlov SS, Martirosyan VV, Kiseleva VI (2014) Thermal behavior of maize starches with different amylose/amylopectin ratio studied by DSC analysis. Starch-Starke 66(7–8):700–706. https://doi.org/10.1002/star.201300220CrossRef

80.

De Oliveira GM, Masuchi MH, Basso RC, Zuliani Stroppa VL, Ribeiro APB, Kieckbusch TG (2014) DSC application to lipid modification processes, S 221–242. https://doi.org/10.1201/b17739

81.

Zhang XY, Zhu WX, Tong QY, Ren F (2012) Rheological, thermal properties, and gelatinization kinetics of tapioca starch-trehalose blends studied by non-isothermal DSC technology. Starch-Starke 64(12):996–1002. https://doi.org/10.1002/star.201200111CrossRef

82.

Xiville NR, Lorente LT, Kordikowski A (2012) MDSC parameter optimization for the determination of glass transitions using a design of experiments approach. Int J Pharm 422(1–2):271–279. https://doi.org/10.1016/j.ijpharm.2011.11.009. Epub 2011 Nov 15CrossRefPubMed

83.

Verhoeven N, Neoh TL, Furuta T, Yamamoto C, Ohashi T, Yoshii H (2012) Characteristics of dehydration kinetics of dihydrate trehalose to its anhydrous form in ethanol by DSC. Food Chem 132(4):1638–1643. https://doi.org/10.1016/j.foodchem.2011.06.010CrossRef

84.

Rahman MS, Senadeera W, Al-Alawi A, Truong T, Bhandari B, Al-Saidi G (2011) Thermal transition properties of spaghetti measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT). Food Bioprocess Technol 4(8):1422–1431. https://doi.org/10.1007/s11947-009-0258-zCrossRef

85.

Venir E, Spaziani M, Maltini E (2010) Crystallization in „Tarassaco“ Italian honey studied by DSC. Food Chem 122(2):410–415. https://doi.org/10.1016/j.foodchem.2009.04.012CrossRef

86.

Rahman MS, Al-Saidi G, Guizani N, Abdullah A (2010) Development of state diagram of bovine gelatin by measuring thermal characteristics using differential scanning calorimetry (DSC) and cooling curve method. Thermochim Acta 509(1–2):111–119. https://doi.org/10.1016/j.tca.2010.06.011CrossRef

87.

Tironi V, de Lamballerie-Anton M, Le-Bail A (2009) DSC determination of glass transition temperature on sea bass (dicentrarchus labrax) muscle: effect of high-pressure processing. Food Bioprocess Technol 2(4):374–382. https://doi.org/10.1007/s11947-007-0041-yCrossRef

88.

Steeneken PAM, Woortman AJJ (2009) Identification of the thermal transitions in potato starch at a low water content as studied by preparative DSC. Carbohydr Polym 77(2):288–292CrossRef

89.

Strezov V, Evans TJ (2005) Thermal analysis of the reactions and kinetics of green coffee during roasting. Int J Food Prop 8(1):101–111. https://doi.org/10.1081/JFP-200048060CrossRef

90.

Roe KD, Labuza TP (2005) Glass transition and crystallization of amorphous trehalose-sucrose mixtures. Int J Food Prop 8:559–574. https://doi.org/10.1080/10942910500269824CrossRef

91.

Sandoval A, Nuñez M, Müller A, Della Valle G, Lourdin D (2009) Glass transition temperatures of a ready to eat breakfast cereal formulation and its main components determined by DSC and DMTA. Carbohydr Polym 76:528–534. https://doi.org/10.1016/j.carbpol.2008.11.019

92.

Figura LO, Epple M (1995) Anhydrous α-lactose A study with DSC and TXRD. J Therm Anal 44(1):45–53. https://doi.org/10.1007/BF02547132CrossRef

93.

Torré J-P, Plantier F, Marlin L, André R, Haillot D (2020) A novel stirred microcalorimetric cell for DSC measurements applied to the study of ice slurries and clathrate hydrates. Chem Eng Res Des 160:465–475. https://doi.org/10.1016/j.cherd.2020.06.019CrossRef

94.

Masavang S, Roudaut G, Champion D (2019) Identification of complex glass transition phenomena by DSC in expanded cereal-based food extrudates: impact of plasticization by water and sucrose. J Food Eng 245:43–52. https://doi.org/10.1016/j.jfoodeng.2018.10.008CrossRef

95.

ASTM D3418 standard test method for transition temperatures and enthalpies of fusion and crystallization of polymers by differential scanning calorimetry (2015) ASTM International, West Conshohocken. https://doi.org/10.1520/D3418-15

96.

ASTM E793 standard test method for enthalpies of fusion and crystallization by differential scanning calorimetry (2001) ASTM International, West Conshohocken. https://doi.org/10.1520/E0793-01

97.

ASTM E794 standard test method for melting and crystallization temperatures by thermal analysis (2018) ASTM International, West Conshohocken. https://doi.org/10.1520/E0794-06R18

98.

ASTM E1269 standard test method for determining specific heat capacity by differential scanning calorimetry (2018) ASTM International, West Consohocken. https://doi.org/10.1520/E1269-11R18

99.

ASTM E1356 standard test method for assignment of the glass transition temperatures by differential scanning calorimetry (2014) ASTM International, West Conshohocken. https://doi.org/10.1520/E1356-08R14

100.

DIN 51007 Thermische Analyse (TA) – Differenz-Thermoanalyse (DTA) und Dynamische Differenzkalorimetrie (DSC) – Allgemeine Grundlagen (2019) Beuth, Berlin. https://doi.org/10.31030/3025544

101.

DIN EN ISO 11357-1 Kunststoffe – Dynamische Differenz-Thermoanalyse (DSC) – Teil 1: Allgemeine Grundlagen I (2017) Beuth, Berlin. https://doi.org/10.31030/2589772

102.

DIN EN ISO 11357-2 Kunststoffe – Dynamische Differenzkalorimetrie (DSC) – Teil 2: Bestimmung der Glasübergangstemperatur und der Glasübergangsstufenhöhe (2020) Beuth, Berlin. https://doi.org/10.31030/3127571

103.

DIN EN ISO 11357-3 Kunststoffe – Dynamische Differenz-Thermoanalyse (DSC) – Teil 3: Bestimmung der Schmelz- und Kristallisationstemperatur und der Schmelz- und Kristallisationsenthalpie (2018) Beuth, Berlin. https://doi.org/10.31030/2798705

104.

DIN EN ISO 11357-4 Kunststoffe – Dynamische Differenz-Thermoanalyse (DSC) – Teil 4: Bestimmung der spezifischen Wärmekapazität (2020) Beuth, Berlin. https://doi.org/10.31030/3154215

105.

DIN EN ISO 11357-5 Kunststoffe – Dynamische Differenz-Thermoanalyse (DSC) – Teil 5: Bestimmung von charakteristischen Reaktionstemperaturen und -zeiten, Reaktionsenthalpie und Umsatz (2014) Beuth, Berlin. https://doi.org/10.31030/2143352

106.

DIN EN ISO 11357-6 Kunststoffe – Dynamische Differenz-Thermoanalyse (DSC) – Teil 6: Bestimmung der Oxidations-Induktionszeit (isothermische OIT) und Oxidations-Induktionstemperatur (dynamische OIT) (2018) Beuth, Berlin. https://doi.org/10.31030/2798706

107.

DIN EN ISO 11357-7 Kunststoffe – Dynamische Differenz-Thermoanalyse (DSC) – Teil 7: Bestimmung der Kristallisationskinetik (2015) Beuth, Berlin. https://doi.org/10.31030/2309304

108.

DIN EN ISO 11357-8 Kunststoffe – Dynamische Differenz-Thermoanalyse (DSC) – Teil 8: Bestimmung der Wärmeleitfähigkeit (2020) Beuth, Berlin. https://doi.org/10.31030/3123472

109.

DIN EN ISO 9831 Futtermittel, tierische Produkte und Kot oder Urin – Bestimmung des effektiven Brennwerts (2004) Beuth, Berlin. https://doi.org/10.31030/9511774

Title: Thermische Größen
Author: Ludger Figura
Publisher: Springer Berlin Heidelberg
Book: Lebensmittelphysik
Print ISBN: 978-3-662-63287-1

Electronic ISBN: 978-3-662-63288-8

Copyright Year: 2021
DOI: https://doi.org/10.1007/978-3-662-63288-8_8

Springer Professional

Zusammenfassung

Please log in to get access to your license.

Dont have a licence yet? Then find out more about our products and how to get one now:

Springer Professional "Wirtschaft+Technik"

Springer Professional "Technik"

Premium Partners