ShareEnthalpy, heat capacity and thermal conductivity of boneless mutton between -40 and 40 deg C.
Author(s) : TOCCI A. M., FLORES E. S. E., MASCHERONI R. H.
Type of article: Article
Summary
The specific heat and the enthalpy were measured by differential scanning calorimetry while thermal conductivity was measured by the transient probe method. Values thus measured were compared with predictive equations from the literature.
Details
- Original title: Enthalpy, heat capacity and thermal conductivity of boneless mutton between -40 and 40 deg C.
- Record ID : 1998-1083
- Languages: English
- Source: Lebensm.-Wiss. Technol. - vol. 30 - n. 2
- Publication date: 1997
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Thermal property; Thermal conductivity; Measurement; Meat; Sheep; Enthalpy; Boning; Specific heat
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ENTHALPY AND SPECIFIC HEAT CAPACITY OF MEAT AND...
- Author(s) : LEVY F. L.
- Date : 1982
- Languages : German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 33 - n. 7
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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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- Author(s) : LEATH S. R., NORTH M. F., CARSON J.
- Date : 2003/08/17
- Languages : English
- Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
- Formats : PDF
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- Author(s) : GHRAIZI J. A., ONISTCHENKO V. P., CHEPURNENKO V. P.
- Date : 1996/03/20
- Languages : English
- Source: Refrigeration and Aquaculture.
- Formats : PDF
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Propiedades de zumo de naranja concentrado: con...
- Author(s) : DOMINGUEZ M., ARIAS J. M., PINILLOS J. M.
- Date : 1997/12
- Languages : Spanish
- Source: Refrig. Frial - n. 45
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