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THERMAL 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.

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