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CHANGES IN THE THERMOPHYSICAL CHARACTERISTICS OF SMOKED DRY SAUSAGES DURING THEIR MANUFACTURE.

[In Russian. / En russe.]

Author(s) : BABANOV I. G.

Type of article: Periodical article

Summary

THE AUTHORS PRESENT THE RELATIONSHIPS BETWEEN VOLUMIC SPECIFIC HEAT AND THERMAL CONDUCTIVITY AND TEMPERATURE IN THE RANGE 277 TO 303 K (4 TO 30 DEG C) FOR VARIOUS MOISTURE LEVELS. THE ANALYSIS OF THE TEST SHOWS THAT THE FAT CONTENT HAS LITTLE EFFECT ON THE VOLUMIC SPECIFIC HEAT OF THE PRODUCT AND ITS TEMPERATURE DEPENDENCE. IN ADDITION, WHEN MAINTAINING THE RELATIONSHIP BETWEEN VOLUMIC SPECIFIC HEAT AND TEMPERATURE, THE FAT CONTENT HAS AN EFFECT ON THE THERMAL CONDUCTIVITY OF THE PRODUCT. R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1986-2347
  • Languages: Russian
  • Source: Mjasn. Ind. SSSR - n. 2
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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