ShareENTHALPY AND SPECIFIC HEAT CAPACITY OF MEAT AND FISH IN THE FREEZING RANGE AND THEIR PRESENTATION IN DIAGRAMS.
Author(s) : LEVY F. L.
Type of article: Article
Summary
BASED ON PUBLISHED RESULTS OF ENTHALPY TESTS IN THE FREEZING RANGE OF BEEF, MUTTON, PORK AND SEAFISH WITH VARYING CONTENTS OF BRINE (SO-CALLED WATER CONTENTS) AND DIFFERENT FREEZING POINTS, THE AUTHOR HAS ESTABLISHED EMPIRICAL EQUATIONS OF ENTHALPY AS A TEMPERATURE FUNCTION. THE FIRST DERIVATIVE YIELDS THE SPECIFIC HEAT CAPACITY IN THE FREEZING RANGE. THE NUMERICAL RESULTS ARE PRESENTED IN DIAGRAMS. F.L.L.
Details
- Original title: ENTHALPY AND SPECIFIC HEAT CAPACITY OF MEAT AND FISH IN THE FREEZING RANGE AND THEIR PRESENTATION IN DIAGRAMS.
- Record ID : 1983-1381
- Languages: German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 33 - n. 7
- Publication date: 1982
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
Themes:
Food engineering;
Meat and meat products - Keywords: Calculation; Meat; Beef; Pork; Fish; Sheep; Enthalpy; Freezing; Specific heat
-
THE APPARENT SPECIFIC HEAT AND ENTHALPY OF FATT...
- Author(s) : MORLEY M. J., FURSEY G. A. J.
- Date : 1988/10
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 23 - n. 5
View record
-
DEFINITION OF STANDARDS ON MEAT WEIGHT LOSS, WH...
- Author(s) : ZONIN V. G., KUCAKOVA V. E.
- Date : 1991
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 5
View record
-
CALCULATING THE THAWING TIME OF MEAT.
- Author(s) : LEVY F. L.
- Date : 1983/12
- Languages : German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 34 - n. 8
View record
-
THERMO-PHYSICAL PROPERTIES OF BOILED BEEF.
- Author(s) : LATYSHEV V. P., GRICYN M. N.
- Date : 1981
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 2
View record
-
Weight loss in frozen meat during short-term st...
- Author(s) : DEJNEGO G. P., MALJUTINA L. M., ZABRODKIN E. V.
- Date : 1991
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 8
View record