ShareTHE COEFFICIENT OF THERMAL DIFFUSION OF MEAT AND FISH IN THE FREEZING RANGE.
Author(s) : LEVY F. L.
Type of article: Article
Summary
HAVING PRESENTED EQUATIONS DESCRIBING THE THERMAL CONDUCTIVITY AND SPECIFIC HEAT CAPACITY OF MEAT AND FISH IN THE FREEZING RANGE AS TEMPERATURE FUNCTIONS, AN EQUATION HAS BEEN DERIVED WHICH DESCRIBES THE THERMAL DIFFUSIVITY AS A TEMPERATURE FUNCTION. THE RESULTS ARE DISCUSSED AND ILLUSTRATED IN A DIAGRAM FOR PORK MEAT. F.L.L.
Details
- Original title: THE COEFFICIENT OF THERMAL DIFFUSION OF MEAT AND FISH IN THE FREEZING RANGE.
- Record ID : 1983-1823
- Languages: German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 34 - n. 1
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Thermal property; Calculation; Meat; Pork; Fish; Freezing; Specific heat; Thermal diffusivity
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- Date : 1982
- Languages : German
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