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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THERMAL DIFFUSIVITY OF FOODS MEASURED BY SIMPLE...
- Author(s) : POULSEN K. P.
- Date : 1981/12
- Languages : English
- Source: Scand. Refrig. - vol. 10 - n. 6
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FREEZING OF FOODS.
- Author(s) : ISHIBASHI S., SHIGA T.
- Date : 1988
- Languages : Japanese
- Source: Refrigeration - vol. 63 - n. 729
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Thermal properties of model foods in the frozen...
- Author(s) : RENAUD T., et al.
- Date : 1992
- Languages : English
- Source: J. Food Eng. - vol. 15 - n. 2
View record
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Simultaneous determination of thermal conductiv...
- Author(s) : VOUDOURIS N., HAYAKAWA K.
- Date : 1994
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 27 - n. 6
View record
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FOOD PROPERTIES DURING FREEZING.
- Author(s) : HELDMAN D. R.
- Date : 1982
- Languages : English
- Source: J. Food Technol. - vol. 36 - n. 2
View record