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THERMOPHYSICAL CHARACTERISTICS OF BACON.

[In Russian. / En russe.]

Author(s) : GROMOV M. A.

Type of article: Periodical article

Summary

THE PURPOSE WAS GENERALIZING AND SYSTEMATIZING THE THERMOPHYSICAL CHARACTERISTICS OF BACON. THE DATA PRESENTED SHOW THAT THE THERMAL DIFFUSIVITY COEFFICIENT OF BACON INCREASES WITH THE TEMPERATURE DECREASE FOR T LOWER THAN 273 K (0 DEG C) AND DECREASES WITH THE TEMPERATURE INCREASE FOR T HIGHER THAN 273 K. THE THERMOPHYSICAL CHARACTERISTICS OF BACON GIVEN IN THESTUDY ARE RECOMMENDED FOR PRACTICAL USE. R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1986-2349
  • Languages: Russian
  • Source: Mjasn. Ind. SSSR - n. 1
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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