CALCULATION OF THE THERMAL CONDUCTIVITY COEFFICIENT OF A BIOLOGICAL MATERIAL BY MEANS OF A STRUCTURAL MODEL.

[In Russian. / En russe.]

Author(s) : CYGANOV D. I., MIKULIN E. I.

Type of article: Article

Summary

A STRUCTURAL MODEL AND AN APPROXIMATE CALCULATION METHOD OF THE EFFECTIVE THERMAL CONDUCTIVITY COEFFICIENT OF A DEAD BIOLOGICAL TISSUE IN THE RANGE 83TO 298 K IS DESCRIBED. FOR THE CALCULATION, A METHOD IS REPORTED FOR DETERMINING THE GENERALISED CONDUCTIVITY OF HETEROGENEOUS SYSTEMS, ALLOWING FOR THEIR COMPONENTS AND PHASES. A COMPARATIVE ANALYSIS OF CALCULATION AND TEST RESULTS FOR AN ISOTROPIC AND AN ANISOTROPIC STRUCTURE IN THE TEMPERATURE RANGE 173 TO 298 K SHOWED THE POSSIBLE USE OF THIS METHOD FOR THE CALCULATION OF THE THERMAL CONDUCTIVITY COEFFICIENT OF ANY ANIMAL BIOLOGICAL MATERIAL.

Details

Original title: [In Russian. / En russe.]
Record ID : 1986-1089
Languages: Russian
Source: Kholodilnaya Tekhnika - n. 2
Publication date: 1985
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Meat and meat products
Keywords: Thermal conductivity; Calculation; Meat; Tissue; Chilling; Meat product; Cryopreservation; Freezing