Share

QUANTITATIVE EVALUATION OF THE EFFECT OF THE COOLING AIR PRESSURE ON FOOD LOSSES.

[In Russian. / En russe.]

Author(s) : ZADAN V. Z.

Type of article: Article

Summary

THE AUTHOR SHOWS THAT THE DECREASE IN PRODUCT LOSSES DUE TO SHRINKAGE WHEN THE AIR PRESSURE IS INCREASED IS EXPLAINED BY THE THERMODYNAMIC PROPERTIES OF HUMID AIR: SLOPE ANGLE OF THE BOUNDARY CURVE (FOR A GIVEN TEMPERATURE) OF THE HUMID AIR CHART TOWARDS THE ORDINATE AXIS. SIMPLE CALCULATION FORMULAE ARE GIVEN FOR THE QUANTITATIVE EVALUATION OF THE HYPERBARIC EFFECT.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1988-0126
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 12
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (115)
See the source

Indexing