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IIR document

CALCULATING THE THERMAL CONDUCTIVITY OF MEAT AND FISH IN THE FREEZING RANGE.

Author(s) : LEVY F. L.

Type of article: Article, IJR article

Summary

IN THE ABSENCE OF EXACT DATA FOR THE PHYSICAL PROPERTIES OF THE BRINE CONTENTS OF MEAT AND FISH, THE AUTHOR PROPOSES AN < ERSATZ> BRINE MODEL BASED ON THE KNOWN PROPERTIES OF COMMERCIAL BRINES. THE RESULTING THERMAL CONDUCTIVITIES OF THE SLUSH AND THAT OF THE DRY MUSCLE ARE INTRODUCED INTO THE MODIFIED MAXWELL-EUCKEN EQUATION FOR CALCULATING THE CONDUCTIVITY IN THE FREEZING RANGE FOR SEVERAL MEATS AND FISH OF VARYING BRINE CONTENTS. A SERIES OF 15 TEST DIAGRAMS TAKEN FROM VARIOUS PUBLICATIONS IS ANALYSED AND DISCUSSED.

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Pages: 149-154

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Details

  • Original title: CALCULATING THE THERMAL CONDUCTIVITY OF MEAT AND FISH IN THE FREEZING RANGE.
  • Record ID : 1982-1606
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 5 - n. 3
  • Publication date: 1982

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