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INTENSIFYING THE FREEZING OF FOODSTUFFS.

[In German. / En allemand.]

Author(s) : CHUMAK I. G., ONISHHENKO V. P.

Type of article: Article

Summary

THE AUTHORS PRESENT A THEORETICAL GENERALIZATION BASED ON THE NON-LINEAR AND NON-STATIONARY FUNCTION OF THERMAL CONDUCTIVITY THE EXPERIMENTAL DATA OF COOLING AND FREEZING SIDES OF MEAT WERE GENERALIZED, SHOWING THAT THE EFFECT OF HEAT LOCALIZATION IS THE MOST IMPORTANT FACTOR IN THE DESCRIPTION OF EXPERIMENTAL DATA. THE RESULTS ARE AVAILABLE AS A PROGRAMMING SYSTEM IN THE ALGORITHMIC LANGUAGE PL-1 FOR THE THERMOPHYSICAL PROPERTIES OF MEAT, THE TEMPERATURE FIELDS, HEAT CURRENTS AND ALSO FOR DESIGN CALCULATIONS OF COOLING SYSTEMS IN TUNNELS WITH AIR CURRENT COOLING.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1992-1724
  • Languages: German
  • Publication date: 1991
  • Source: Source: Luft Kältetech.
    vol. 27; n. 4; 180-181; 2 fig.; 9 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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