NDLI: Determination of thermal conductivities of biological tissue protein

Content Provider	IEEE Xplore Digital Library
Author	Min Zhang Jianhua Chen Zhenhua Che Jiahua Lu Zhiyou Zhong Le Yang Huizhong Zhao
Copyright Year	2010
Description	Author affiliation: School of Environment and Architectural, University of Science and Technology, Shanghai, China (Huizhong Zhao) \|\| College of Food Science and Technology, Shanghai, Ocean University, China (Min Zhang; Jianhua Chen; Zhenhua Che; Jiahua Lu; Zhiyou Zhong; Le Yang)
Abstract	Thermal conductivities of biological tissue protein including normal protein and denatured protein were determined over the temperature range 0°C and 37°C using the tiny thermal probe method. The tiny thermal probe system had the advantages of high accuracy, a short test time, a low temperature rise and little water removal. The results showed that the thermal conductivities of the samples were found to increase with temperature both in the normal protein state and in the denatured protein state. The average value of thermal conductivities of normal proteins and denatured proteins were 0.503 $W·m^{−1}K^{−1}$ and 0.533 $W·m^{−1}K^{−1},$ respectively. The thermal conductivities of denatured proteins were higher than that of normal proteins. The tiny thermal probe method of thermal conductivity measurement was found to give accurate and consistent results.
Starting Page	1664
Ending Page	1667
File Size	275090
Page Count	4
File Format	PDF
ISBN	9781424464951
e-ISBN	9781424464982
DOI	10.1109/BMEI.2010.5639616
Language	English
Publisher	Institute of Electrical and Electronics Engineers, Inc. (IEEE)
Publisher Date	2010-10-16
Publisher Place	China
Access Restriction	Subscribed
Rights Holder	Institute of Electrical and Electronics Engineers, Inc. (IEEE)
Subject Keyword	Proteins Temperature measurement Protein engineering denatured protein tiny thermal probe method Conductivity Conductivity measurement Thermal conductivity thermal conductivity Probes normal protein
Content Type	Text
Resource Type	Article

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