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Thermal 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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