ShareA SIMPLIFIED METHOD FOR CALCULATING THE THERMAL CONDUCTIVITY OF MEAT AND FISH IN THE FREEZING RANGE.
Author(s) : LEVY F. L.
Type of article: Article
Summary
CALCULATION OF THE THERMAL CONDUCTIVITY OF MEAT AND FISH IN THE FREEZING RANGE BY THE MODIFIED MAXWELL-EUCKEN EQUATION FOR THE MIXTURE OF THREE COMPONENTS (DRY MUSCLE + LIQUID BRINE + SOLID ICE) IS RATHER TEDIOUS. THE AUTHOR PROPOSES AND ILLUSTRATES THE APPLICATION OF A SIMPLE AND RAPID METHOD FOR PRACTICAL APPLICATIONS. F.L.L.
Details
- Original title: A SIMPLIFIED METHOD FOR CALCULATING THE THERMAL CONDUCTIVITY OF MEAT AND FISH IN THE FREEZING RANGE.
- Record ID : 1983-0133
- Languages: German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 33 - n. 6
- Publication date: 1982
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Thermal conductivity; Calculation; Meat; Fish; Freezing
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