New IIR publication: Compendium

The Food Research Institute of Prague and the IIR have co-published a compendium entitled "Thermophysical Properties of Food: Selected Fruits and Vegetables". This book presents a critical literature review of data on the freezing point, density, specific heat and enthalpy, conductivity and thermal diffusivity of 13 types of fruit and 5 types of vegetables. Milan Houska, Vice-President of IIR Commission D1 led this project. Price: 48 euros. Order it: