ShareExperimental evidence of hyperbolic heat conduction in processed meat.
Author(s) : MITRA K., KUMAR S., VEDAVARZ A., MOALLEMI M. K.
Type of article: Article
Summary
The value of the characteristic thermal time of a specific material, processed bologna meat, is determined experimentally. The superposition of waves occurring inside the meat sample due to the hyperbolic nature of heat conduction is also proved experimentally.
Details
- Original title: Experimental evidence of hyperbolic heat conduction in processed meat.
- Record ID : 1996-3555
- Languages: English
- Source: J. Heat Transf. - vol. 117 - n. 3
- Publication date: 1995/08
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Mass transfer;
Meat and meat products - Keywords: Thermal conductivity; Calculation; Meat; Heat transfer; Chilling; Simulation
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- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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- Author(s) : CHUMAK I. G., ONISHHENKO V. P.
- Date : 1991
- Languages : German
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CALCULATION OF THE THERMAL CONDUCTIVITY COEFFIC...
- Author(s) : CYGANOV D. I., MIKULIN E. I.
- Date : 1985
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 2
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- Author(s) : PHAM Q. T., WILLIX J.
- Date : 1989
- Languages : English
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- Author(s) : MALLIKARJUNAN P., MITTAL G. S.
- Date : 1994
- Languages : English
- Source: J. Food Eng. - vol. 23 - n. 3
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