ShareTHERMAL DIFFUSIVITY OF FOODS MEASURED BY SIMPLE EQUIPMENT.
Author(s) : POULSEN K. P.
Type of article: Article
Summary
THE PAPER DESCRIBES HOW MEASUREMENTS OF THERMAL DIFFUSIVITY CAN BE MADE BY CHEAP SIMPLE EQUIPMENT AVAILABLE IN MOST LABORATORIES. THE FOOD SAMPLE IS FILLED INTO A CYLINDER AND A THERMOGRAM IS PLOTTED AFTER PLACING THE CYLINDER IN A THERMOSTATED WATER BATH. THE DIFFUSIVITY IS CALCULATED FROM THE GRAPH. THE CALCULATED DIFFUSIVITIES ARE IN GOOD AGREEMENT WITH DATA FROM LITERATURE.
Details
- Original title: THERMAL DIFFUSIVITY OF FOODS MEASURED BY SIMPLE EQUIPMENT.
- Record ID : 1983-0489
- Languages: English
- Source: Scand. Refrig. - vol. 10 - n. 6
- Publication date: 1981/12
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Chilling of foodstuffs - Keywords: Unsteady state; Calculation; Measurement; Thermal diffusivity
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