ShareQUANTITATIVE 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.
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Indexing
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EVALUATION OF THE SHRINKAGE LEVEL OF FRESH MEAT...
- Author(s) : STEFANOVSKIJ V. M.
- Date : 1986
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 12
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DETERMINATION OF THERMO-MOIST CHARACTERISTICS F...
- Author(s) : ALEKSEEV A. V.
- Date : 1981
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 1
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PREDICTION OF MASS LOSSES DURING MEAT COOLING.
- Author(s) : CALIFANO A. N., CALVELO A.
- Date : 1980
- Languages : Spanish
- Source: Ind. carn. latinoam. - vol. 7 - n. 30
View record
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TEMPERATURE CHANGES, WEIGHT LOSS AND PRODUCT LO...
- Author(s) : JAMES S. J., BAILEY C.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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EFFECT OF THE METHOD OF CATTLE FATTENING AND RO...
- Author(s) : BOKOV A. E., STEFANOVSKIJ V. M.
- Date : 1986
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 7
View record