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EFFECTIVE THERMAL DIFFUSIVITY OF BONITO (SARDA SARDA) IN OIL.

Author(s) : VALLE C. del, YEANNES M. I.

Type of article: Article

Summary

EXPERIMENTS TO DETERMINE THERMAL DIFFUSIVITY IN CANNED FISH WERE CARRIED OUT. THE THERMAL DIFFUSIVITY OF ATLANTIC BONITO AS CHUNKS AND AS MINCED WITH VEGETABLE OIL FILLING, DURING THE HEATING AND COOLING STAGES, HAS BEEN DETERMINED. THE VALUES FOR MINCED BONITO WERE CHECKED WITH CONDUCTIVITY VALUES DETERMINED WITH THE PROBE METHOD. RESULTS FROM BOTH METHODS ARE NOT SIGNIFICANTLY DIFFERENT.

Details

  • Original title: EFFECTIVE THERMAL DIFFUSIVITY OF BONITO (SARDA SARDA) IN OIL.
  • Record ID : 1984-0646
  • Languages: Spanish
  • Source: Rev. latinoam. Transf. Calor Mater. - vol. 6 - n. 1-2
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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