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Enthalpy, heat capacity and thermal conductivity of boneless mutton between -40 and 40 deg C.

Author(s) : TOCCI A. M., FLORES E. S. E., MASCHERONI R. H.

Type of article: Article

Summary

The specific heat and the enthalpy were measured by differential scanning calorimetry while thermal conductivity was measured by the transient probe method. Values thus measured were compared with predictive equations from the literature.

Details

  • Original title: Enthalpy, heat capacity and thermal conductivity of boneless mutton between -40 and 40 deg C.
  • Record ID : 1998-1083
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 30 - n. 2
  • Publication date: 1997

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