ShareTHE THERMAL PROPERTIES OF FROZEN INVERT SUGAR SOLUTIONS.
Author(s) : KEPPELER R. A., ARBOLEDA J. R.
Type of article: Article
Summary
THE THERMAL CONDUCTIVITY AND DIFFUSIVITY, SPECIFIC HEAT AND DENSITY OF SOLUTIONS CONTAINING 2 TO 35% OF INVERT SUGAR (40, 50, 60 OR 95% OF SUCROSE INVERSION) WERE DETERMINED FOR A TEMPERATURE RANGE OF 269.1 TO 333 K (-3.9 TO -40 DEG C). (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-688.
Details
- Original title: THE THERMAL PROPERTIES OF FROZEN INVERT SUGAR SOLUTIONS.
- Record ID : 1983-2278
- Languages: English
- Source: J. Food Process Eng. - vol. 5 - n. 2
- Publication date: 1982
Links
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Indexing
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Themes:
Food engineering;
Precooked food - Keywords: Thermal property; Thermal conductivity; Sugar; Solution; Specific heat; Thermal diffusivity
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