ShareMathematical analysis of the effective thermal conductivity of food materials in the frozen state.
Author(s) : MIYAWAKI O., PONGSAWATMANIT R.
Type of article: Article
Summary
Several models are applied to solutions of glucose, sucrose and starch gel of potatoes, gelatine and albumin in the frozen state. A comparison with experimental measurements is given.
Details
- Original title: Mathematical analysis of the effective thermal conductivity of food materials in the frozen state.
- Record ID : 1995-2939
- Languages: English
- Source: Biosci. Biotechnol. Biochem. - vol. 58 - n. 7
- Publication date: 1994
Links
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Thermal conductivity; Food; Calculation; Simulation; Frozen food
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- Author(s) : HELDMAN D. R.
- Date : 1982
- Languages : English
- Source: J. Food Technol. - vol. 36 - n. 2
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