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MOISTURE AND TEMPERATURE DEPENDENCE OF THERMAL DIFFUSIVITY OF COD MINCES.

Author(s) : NESVADBA P., EUNSON C.

Type of article: Article

Summary

THE MOISTURE CONTENT M, OF MINCED COD (GADUS MORHUA) WAS VARIED BETWEEN 33 AND 90% BY DRYING AND WATER ADDITION. THE THERMAL DIFFUSIVITY, A, OF THE MINCES WAS MEASURED IN THE TEMPERATURE RANGE FROM 233 TO 311 K (-40 TO 38 DEG C) AND FOUND TO INCREASE WITH INCREASING M AT ALL TEMPERATURES. IN THE UNFROZEN STATE THE RELATIONSHIP BETWEEN A AND M IS LINEAR. IN THE FROZEN STATE THE RELATIONSHIP IS NON-LINEAR BUT CAN BE APPROXIMATED.

Details

  • Original title: MOISTURE AND TEMPERATURE DEPENDENCE OF THERMAL DIFFUSIVITY OF COD MINCES.
  • Record ID : 1985-1134
  • Languages: English
  • Source: J. Food Technol. - vol. 19 - n. 5
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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