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STUDY OF THE THERMOPHYSICAL PROPERTIES OF PROCESSED CHEESE.

[In Russian. / En russe.]

Author(s) : LATYSHEV V. P., CIRUL'NIKOVA N. A.

Type of article: Article

Summary

TABLES ARE GIVEN FOR THE ENTHALPY AND FROZEN WATERRATIO OF PROCESSED CHEESE, CEDDER, GOPODSKOJ AND DRUZBA IN THE RANGE OF 77 TO 373 K (-196 TO 100 DEG C) BEING VALUES CALCULATED BASED ON TEST DATA ON HEAT CAPACITY. THE TEST PLANT AND THE MEASURING PROCESS OF THERMAL CONDUCTIVITY ARE DESCRIBED AND DATA ARE GIVEN ON THE THERMAL CONDUCTIVITY OF GORODSKOJ CHEESE. FORMULAE ARE RECOMMENDED FOR THE CALCULATION OF THERMAL CONDUCTIVITY ON THE COOLING AND HEATING OF PROCESSED CHEESE DURING MANUFACTURE.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1988-1953
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 7
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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