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A COMPILATION OF THERMAL PROPERTIES OF FOODS.

Author(s) : POLLEY S. L., SNYDER O. P., KOTNOUR P.

Type of article: Article

Summary

MORE THAN 320 FOODS AND FOOD PRODUCTS ARE LISTED, SUCH THAT THE COMPILATION IS A USEFUL READY-RECKONER TO THOSE ENGAGED IN FOOD SYSTEMS DESIGN, ENERGY-SAVING PROBLEMS AND REFRIGERATED STORAGE INSTALLATIONS. THE DATA WAS COMPILED FROM MATERIAL OBTAINED FROM 12 REFERENCE SOURCES WHICH DEAL WITH BOTH EXPERIMENTAL AND CALCULATED VALUES. THE THERMAL PROPERTIES COVER PERCENTAGE WATER CONTENTS, AVERAGE FREEZING POINTS, LATENT HEATS, HEATS OF RESPIRATION, SPECIFIC HEATS, AND THERMAL CONDUCTIVITIES. A. H. S.

Details

  • Original title: A COMPILATION OF THERMAL PROPERTIES OF FOODS.
  • Record ID : 1981-1181
  • Languages: English
  • Publication date: 1980/11
  • Source: Source: Food Technol.
    vol. 34; n. 11; 76-94 (15 p.); 1 tabl.
  • Document available for consultation in the library of the IIR headquarters only.

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