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Mathematical model of thermal conduction of food.

[In Russian. / En russe.]

Author(s) : MIRONCHUK Ju. A., CEPURNENKO V. P.

Type of article: Article

Summary

A mathematical model of thermal conduction of food was developed taking into account its structure. According to this model the main factor affecting the thermal conduction of food was the wall thickness of the elementary cells, determined by the water content of the intracellular juice. The model was validated with experimental data of thermal conduction for different types of meat. C.C.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1996-2801
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 5
  • Publication date: 1995
  • Document available for consultation in the library of the IIR headquarters only.

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