ShareTHERMAL PROPERTIES OF LOW-AND INTERMEDIATE-MOISTURE FOOD.
Author(s) : SWEAT V. E.
Summary
THE SPECIFIC HEAT, THERMAL CONDUCTIVITY, AND MASS DENSITY WERE MEASURED FOR OVER 50 DIFFERENT LOW-AND INTERMEDIATE-MOISTURE FOOD PRODUCTS IN 5 PRODUCT GROUPS: (1) DRIED FRUITS, (2) MEAT PRODUCTS, (3) BAKERY PRODUCTS, (4) JAMS AND JELLIES, AND (5) PET FOODS. THERMAL DIFFUSIVITY WAS CALCULAT TEMPERATURE WAS VARIED FROM 273 TO 313 K (0 TO 40 DEG C).
Details
- Original title: THERMAL PROPERTIES OF LOW-AND INTERMEDIATE-MOISTURE FOOD.
- Record ID : 1986-2296
- Languages: English
- Publication date: 1985
- Source: Source: ASHRAE Trans.
vol. 91; n. 2A; 369-389; 6 fig.; 11 tabl.; 13 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Food engineering;
Chilling of foodstuffs - Keywords: Thermal property; Thermal conductivity; Meat; Density; Bakery; Animal food; Fruit; Jam; Specific heat; Thermal diffusivity
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