A NEW METHOD FOR DETERMINING THE APPARENT THERMAL DIFFUSIVITY OF THERMALLY CONDUCTIVE FOOD
- 1 March 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (2) , 469-474
- https://doi.org/10.1111/j.1365-2621.1979.tb03814.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- EXPERIMENTAL VALUES OF THERMAL CONDUCTIVITY OF SELECTED FRUITS AND VEGETABLESJournal of Food Science, 1974
- NEW COMPUTATIONAL PROCEDURE FOR DETERMINING THE APPARENT THERMAL DIFFUSIVITY OF A SOLID BODY APPROXIMATED WITH AN INFINITE SLABJournal of Food Science, 1973
- THERMAL CONDUCTIVITY OF CHICKEN MEAT AT TEMPERATURES BETWEEN −75 AND 20°CJournal of Food Science, 1973
- Heating Curves. Theory and Practical ApplicationIndustrial & Engineering Chemistry, 1942