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Effective thermal conductivity models for foods: flexibility versus simplicity.

Modelos de conductividad térmica efectiva para alimentos: flexibilidad versus simplicidad.

Author(s) : CARSON J. K.

Type of article: Periodical article

Summary

This article is the Spanish translation of an article presented at the IIR meeting in Auckland, New Zealand (see the Bulletin of the IIR, reference 2007-0703). It classifies foods and effective thermal conductivity models and provides guidelines for selecting appropriate models for different classes of foods.

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Format PDF

Pages: 22-28

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Details

  • Original title: Modelos de conductividad térmica efectiva para alimentos: flexibilidad versus simplicidad.
  • Record ID : 2008-0260
  • Languages: Spanish
  • Source: IIF-IIR/Frío Calor Aire acond. - vol. 35 - n. 397
  • Publication date: 2007/11

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