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Experimental 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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