ShareMEASUREMENT OF HEAT TRANSFERS DURING THE THAWING OF FISH FILLETS.
Author(s) : FLECHTENMACHER W.
Type of article: Article
Summary
DEVELOPMENT OF A METHOD FOR CALCULATING THE THERMAL ENERGY SUPPLIED, THE SURFACE HEAT TRANSFER COEFFICIENT AND THE THERMAL CONDUCTIVITY OF THE PRODUCT, BY MEASURING TEMPERATURE GRADIENT INSIDE THE PRODUCT DURING THAWING. APPLICATION TO MACKEREL FILLETS. MATHEMATICAL MODELS ARE PRESENTED.
Details
- Original title: MEASUREMENT OF HEAT TRANSFERS DURING THE THAWING OF FISH FILLETS.
- Record ID : 1984-1522
- Languages: German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 34 - n. 4
- Publication date: 1983/06
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Thermal conductivity; Thawing; Calculation; Measurement; Mackerel; Heat transfer; Fish; Fillet
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MEASUREMENT OF HEAT TRANSFER ON THE THAWING OF ...
- Author(s) : FLECHTENMACHER W.
- Date : 1983/06
- Languages : German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 34 - n. 4
View record
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MEASUREMENT OF HEAT TRANSFER ON THE THAWING OF ...
- Author(s) : FLECHTENMACHER W.
- Date : 1983
- Languages : German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 34 - n. 5
View record
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THAWING OF FROZEN MACKEREL FILLETS IN A HUMID A...
- Author(s) : FLECHTENMACHER W.
- Date : 1985
- Languages : German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 36 - n. 8
View record
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Physical and biochemical methods for the differ...
- Author(s) : REHBEIN H.
- Date : 1992
- Languages : English
- Source: Ital. J. Food Sci. - vol. 4 - n. 2
View record
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OPTIMIZATION OF THE FREEZING CONDITIONS ON MACK...
- Author(s) : JIANG S. T., HO M. L., LEE T. C.
- Date : 1985
- Languages : English
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