Partager

Evaluation des propriétés thermiques des produits alimentaires : passage en revue de certaines équations utilisées dans le système Costherm.

Estimation of the thermal properties of foods: a revision of some of the equations used in Costherm.

Auteurs : MILES C. A., MORLEY M. J.

Résumé

The computer program Costherm aims to estimate the thermal properties of foods from their proximate chemical composition and density. The original program was written more than 10 years ago. While a number of versions of the program are currently in use, all those of which the authors are aware are based on the same equations that were originally selected. Over 40 scientific papers have cited the original publication and these, together with the comments of users and authors' experience show that a fundamental revision of the governing equations is necessary.

Détails

  • Titre original : Estimation of the thermal properties of foods: a revision of some of the equations used in Costherm.
  • Identifiant de la fiche : 1999-0889
  • Langues : Anglais
  • Source : Modelling of thermal properties and behaviour of foods during production, storage and distribution. Proceedings.
  • Date d'édition : 23/06/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir d'autres communications du même compte rendu (24)
Voir le compte rendu de la conférence

Indexation