ShareTHERMOPHYSICAL 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.
Links
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Thermal property; Meat; Chilling; Pork; Bacon; Freezing; Thermal diffusivity
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THE COEFFICIENT OF THERMAL DIFFUSION OF MEAT AN...
- Author(s) : LEVY F. L.
- Date : 1983
- Languages : German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 34 - n. 1
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EQUATIONS FOR THE PREDICTION OF THERMO-PHYSICAL...
- Author(s) : SANZ P. D., DOMINGUEZ ALONSO M., MASCHERONI R. H.
- Date : 1989
- Languages : English
- Source: Lat. am. appl. Res. - vol. 19 - n. 3-4
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- Author(s) : MORLEY M. J., FURSEY G. A. J.
- Date : 1988/10
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 23 - n. 5
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Thermal properties of frozen foods. 2. Foods of...
- Author(s) : PASQUALONE S., MASTANDREA N.
- Date : 1995/10
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 34 - n. 341
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MATHEMATICAL SIMULATION OF THE THERMAL BEHAVIOU...
- Author(s) : ZARITZKY N. E.
- Date : 1983
- Languages : English
- Source: J. Food Process Eng. - vol. 6 - n. 1
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