METHOD OF DETERMINING THERMAL AND PHYSICAL CHARACTERISTICS OF DISPERSED FOOD PRODUCTS Russian patent published in 2010 - IPC A23L3/26 G01N33/02 G01N25/18 

FIELD: food industry.

SUBSTANCE: invention relates to food industry particularly to flour-milling industry, concentrated food industry, cereals industry, starch and sugar processing industry and can be used to control heat treatment of dispersed food products namely grain, cereals, flour, starch, sugar sand and salt. The method is implemented in the following manner. A dispersed food product is prepared. A sample of a piled up layer is formed by pouring the dispersed food product in a tank. The environmental temperature as well as the product temperature is measured in the top and bottom surfaces of the piled up layer. A temperature field is determined inside the sample of the piled up layer before exposing to radiation. The environmental temperature around the sample is kept at a constant level. The top surface of the piled up layer is irradiated with short impulses of irradiation energy in the infrared band. The radiant flux density of the radiant energy is measured on the irradiated surface. A temperature field is determined inside the sample of the piled up layer after exposing to radiation. Time needed for the temperature on the bottom surface of the sample of the piled up layer to reach its maximum is measured. Then formulas received from the authors are used to calculate thermal diffusivities, coefficients of heat conductivity and specific thermal capacity.

EFFECT: reduced specific power inputs.

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