Share

IIR document

STANDARDIZATION OF DATA ON PROPERTIES OF FOODSTUFFS FOR OPTIMIZATION.

Author(s) : ALESHIN Ju. P., LATYSHEV V. P.

Summary

FOOD PROPERTIES VARY ACCORDING TO THERMAL TREATMENT. THE AUTHORS HAVE TRIED TO STANDARDIZE THE THERMOPHYSICAL PROPERTIES OF MEAT AND DAIRY PRODUCTS IN THE TEMPERATURE RANGE OF THERMAL AND REFRIGERATING TREATMENT. THE MINIMUM REQUIREMENTS WERE ESTABLISHED FOR THE EXPERIMENTS AND THE CALCULATION OF THE MASS THERMAL CAPACITY, ENTHALPY, DENSITY AND FRACTION OF FROZEN WATER. AS A RESULT THE FOOD PROPERTIES CAN BE TAKEN INTO ACCOUNT FOR EQUIPMENT DESIGN AND CALCULATION OF THE HEAT BALANCE.

Available documents

Format PDF

Pages: 1988-1

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: STANDARDIZATION OF DATA ON PROPERTIES OF FOODSTUFFS FOR OPTIMIZATION.
  • Record ID : 1990-1452
  • Languages: English
  • Source: Cold chains in economic perspective.
  • Publication date: 1988/05/17
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (42)
See the conference proceedings

Indexing