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Models for the specific heat and thermal conductivity of garlic.

Author(s) : MADAMBA P. S., DRISCOLL R. H., BUCKLE K. A.

Type of article: Article

Summary

Analysis of variance shows that the specific heat and thermal conductivity of garlic are affected by its water content. Two mathematical models are developed for predicting these properties from the composition of garlic.

Details

  • Original title: Models for the specific heat and thermal conductivity of garlic.
  • Record ID : 1996-2938
  • Languages: English
  • Source: Drying Technol. - vol. 13 - n. 1-2
  • Publication date: 1995

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