ShareThermal properties of model foods in the frozen state.
Author(s) : RENAUD T., et al.
Type of article: Article
Summary
Thermal diffusivity and thermal conductivity are measured using an impulse method and a hot wire probe. Measurements were made at temperatures between -40 and 20 deg C on gelatine, ovalbumine, starch and saccharose gels. Comparison with theoretical values shows that the Maxwell model is the most appropriate.
Details
- Original title: Thermal properties of model foods in the frozen state.
- Record ID : 1992-2759
- Languages: English
- Source: J. Food Eng. - vol. 15 - n. 2
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
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- Date : 1988
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