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Effective thermal conductivity models for foods: flexibility versus simplicity.

Author(s) : CARSON J. K.

Summary

This paper classifies foods and effective thermal conductivity models and provides guidelines for selecting appropriate models for different classes of foods.

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Pages: 2006-1

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Details

  • Original title: Effective thermal conductivity models for foods: flexibility versus simplicity.
  • Record ID : 2007-0703
  • Languages: English
  • Source: Innovative Equipment and Systems for Comfort and Food Preservation.
  • Publication date: 2006/02/16

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