Partager

Conductivité thermique des épinards et des fraises, surgelés ou non.

Thermal conductivity of unfrozen and frozen strawberry and spinach.

Auteurs : DELGADO A. E., GALLO A., PIANTE D. de, RUBIOLO A.

Type d'article : Article

Résumé

The objective of the work was to develop and appropriate measurement system to collect accurate data and obtain thermal conductivity values for some fruits and vegetables and for temperatures below the freezing point, since there is limited information available, particularly for vegetables such as spinach, for which the values obtained experimentally are dissimilar to those predicted from composition. Fresh and frozen strawberry (Tioga variety) and spinach samples as well as blanched spinach were tested in the temperature range from -21 to 28 deg C.

Détails

  • Titre original : Thermal conductivity of unfrozen and frozen strawberry and spinach.
  • Identifiant de la fiche : 1998-0935
  • Langues : Anglais
  • Source : J. Food Eng. - vol. 31 - n. 2
  • Date d'édition : 02/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir d'autres articles du même numéro (1)
Voir la source

Indexation