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ESTIMATION OF THERMOPHYSICAL PROPERTIES OF FOOD AT FREEZING TEMPERATURES.

Author(s) : SUCCAR J.

Summary

PUBLISHED THEORETICAL AND EMPIRICAL METHODS FOR THE PREDICTION OF TEMPERATURE DEPENDENT ENTHALPY, APPARENT SPECIFIC HEAT, THERMAL CONDUCTIVITY, AND DENSITY OF FOODS IN THE FROZEN TEMPERATURE RANGE ARE PRESENTED AND DISCUSSED. ASSUMPTIONS APPLIED DURING THE DEVELOPMENT OF THE THEORETICAL EQUATIONS ARE USED TO SPECULATE ON THE ADVANTAGES AND DISADVANTAGES OF THESE PROPOSED MODELS.

Details

  • Original title: ESTIMATION OF THERMOPHYSICAL PROPERTIES OF FOOD AT FREEZING TEMPERATURES.
  • Record ID : 1987-0126
  • Languages: English
  • Publication date: 1985
  • Source: Source: ASHRAE Trans.
    vol. 91; n. 2B; 312-332; 1 fig.; 6 tabl.; 39 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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