SharePrediction of effective thermal diffusivity of fish and meats.
Author(s) : KONG J. Y., YANO T., KIM J. D., BAE S. K., KIM M. Y., KONG I. S.
Type of article: Article
Summary
Correlation between the theoretical results and the measurements obtained between 9 and -22 deg C. Evaluation of a ternary diagram that can be used to measure effective thermal diffusivity as a function of water, lipid and proteine content of meat and fish.
Details
- Original title: Prediction of effective thermal diffusivity of fish and meats.
- Record ID : 1996-0198
- Languages: English
- Source: Biosci. Biotechnol. Biochem. - vol. 58 - n. 11
- Publication date: 1994
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Indexing
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Themes:
Food engineering;
Chilling of foodstuffs;
Freezing of foodstuffs - Keywords: Calculation; Measurement; Meat; Temperature; Fish; Thermal diffusivity
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- Date : 1988
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- Source: Refrigeration - vol. 63 - n. 729
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- Date : 1982
- Languages : German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 33 - n. 6
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- Date : 1981/12
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- Author(s) : DINCER I., DOST S.
- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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