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DETERMINATION OF THE THERMAL DIFFUSIVITY OF FOODS FROM TEMPERATURE MEASUREMENTS DURING COOLING.

Author(s) : GORDON C., THORNE S.

Type of article: Article

Summary

DESCRIPTION OF TWO METHODS FOR FOOD IN THE SHAPE OF A SPHERE: IN THE FIRST ONE (< SLOPE METHOD >), DIFFUSIVITY IS CALCULATED FROM THE COOLING CURVE AT THE PRODUCT CENTRE ; IN THE SECOND ONE (< LAG METHOD >), IT IS CALCULATED FROM THE DIFFERENCE OF THE MAXIMUM TEMPERATURES AT THE PRODUCT CENTRE AND A POINT MIDWAY BETWEEN THE CENTRE AND THE SURFAC POSSIBILITIES OF MODIFYING THE CALCULATIONS FOR OTHER GEOMETRIC SHAPES. (Bibliogr. int. CDIUPA, FR., 90-261347.

Details

  • Original title: DETERMINATION OF THE THERMAL DIFFUSIVITY OF FOODS FROM TEMPERATURE MEASUREMENTS DURING COOLING.
  • Record ID : 1991-0190
  • Languages: English
  • Source: J. Food Eng. - vol. 11 - n. 2
  • Publication date: 1990

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