EFFECT OF FOOD TEMPERATURE AND COMPOSITION ON THE THERMAL PROPERTIES OF FOODS.

Type of article: Book chapter

Summary

DETERMINATION OF THE THERMAL PROPERTIES (THERMAL CONDUCTIVITY AND DIFFUSIVITY, SPECIFIC HEAT) OF CONDENSED MILK, ORANGE JUICE AND SAUSAGE SAMPLES, FROM THE MEASURED CHARACTERISTICS OF THEIR CONSTITUENTS (PROTEINS, LIPIDS, GLUCIDES). MATHEMATICAL MODELS ARE DEVELOPED FOR THE CALCULATION OF THESE PARAMETERS FOR TEMPERATURES OF 233 TO 423 K (-40 TO 150 DEG C). THE EFFECTS OF ICE FORMATION ON THE FREEZING OF THESE PRODUCTS ARE CONSIDERED. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-218664.

Details

Original title: EFFECT OF FOOD TEMPERATURE AND COMPOSITION ON THE THERMAL PROPERTIES OF FOODS.
Record ID : 1987-1795
Languages: English
Source: In: Food Eng. Process Appl., Transp. Phenom., Elsevier - vol. 1
Publication date: 1986
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Chilling of foodstuffs
Keywords: Thermal property; Milk; Chilling; Sausage; Meat product; Orange; Fruit juice; Freezing; Specific heat