ShareEvaluation of the precision of the modified Fitch method for thermal conductivity measurement of foods.
Author(s) : RAHMAN M. S.
Type of article: Article
Summary
Improvements to the Fitch device for thermal conductivity measurement of food at temperatures below and above freezing point. The performance of this instrument is evaluated from measurements on ice, frozen chicken, fresh potatoes and apples.
Details
- Original title: Evaluation of the precision of the modified Fitch method for thermal conductivity measurement of foods.
- Record ID : 1992-2734
- Languages: English
- Source: J. Food Eng. - vol. 14 - n. 1
- Publication date: 1991
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Indexing
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Themes:
Chilling of foodstuffs;
Freezing of foodstuffs - Keywords: Thermal conductivity; Poultry; Potato; Freezing temperature; Food; Measurement; Frozen food; Apple; Chicken; Ice cream; Freezing
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