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Evaluation of thermophysical property models for foods.

Author(s) : FRICKE B. A., BECKER B. R.

Type of article: Article

Summary

Numerous models have been developed and the designer of food processing equipment is faced with the challenge of selecting appropriate ones from those available. Selected thermophysical property models are quantitatively evaluated by comparison to a comprehensive experimental thermophysical property data set compiled from the literature.

Details

  • Original title: Evaluation of thermophysical property models for foods.
  • Record ID : 2002-1360
  • Languages: English
  • Source: HVAC&R Research - vol. 7 - n. 4
  • Publication date: 2001/10
  • Document available for consultation in the library of the IIR headquarters only.

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