ShareFurther enthalpy values of foods measured by an adiabatic calorimeter.
Author(s) : LINDSAY D. T., LOVATT S. J.
Type of article: Article
Summary
The paper reports further enthalpy values over the temperature range -40 to 40 deg C for 14 foods (meats, fats, processed meats, butter, cheeses, ice cream and apple) determined by an adiabatic calorimeter. Some of the enthalpy values are for foods that have never before been studied, while values for others extend the range of data currently available.
Details
- Original title: Further enthalpy values of foods measured by an adiabatic calorimeter.
- Record ID : 1995-2935
- Languages: English
- Source: J. Food Eng. - vol. 23 - n. 4
- Publication date: 1994
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food engineering;
Chilling of foodstuffs;
Freezing of foodstuffs - Keywords: Thermal property; Food; Calorimeter; Measurement; Enthalpy
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