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008	230928e197701##oncao   ob   f000 0 eng d
040	|aCaOODSP|beng|erda|cCaOODSP
043	|an-cn---
086	1 |aA58-4/614E-PDF
100	1 |aTimbers, G. E.|q(Gordon Ernest),|d1940- |eauthor.
245	13|aAn inexpensive thermal conductivity probe for in-situ measurements with foods / |cG.E. Timbers, G.D. Robertson.
264	1|aOttawa, Ontario : |bEngineering Research Service, Research Branch, Agriculture Canada, |cJanuary 1977.
300	|a1 online resource (12 pages) : |billustrations, photographs.
336	|atext|btxt|2rdacontent
337	|acomputer|bc|2rdamedia
338	|aonline resource|bcr|2rdacarrier
490	1 |aContribution ; |vno. 614.
500	|a"Report Number: 7404-614."
504	|aIncludes bibliographical references (page 7).
520	|a"Measurement of the thermal conductivity of many food products is difficult because of sample type and structures. Many gelled, cooked and fresh products undergo physical changes during handling which alter their thermal properties significantly. The classical technique of determining thermal conductivity by means of a guarded hot plate has been applied by Lentz (1961) to meats, fats and gelatin gels. A pseudo steady state technique for thermal diffusivity determination was applied by Dickerson (1965) using a hollow cylindrical sample chamber"--Introduction, page [1].
650	0|aThermal conductivity |zCanada.
650	6|aConductivité thermique|zCanada.
710	1 |aCanada. |bAgriculture Canada. |bEngineering Research Service, |eissuing body.
830	#0|aContribution (Canada. Agriculture Canada. Engineering Research Service)|vno. 614.|w(CaOODSP)9.921188
856	40|qPDF|s8.38 MB|uhttps://publications.gc.ca/collections/collection_2023/aac-aafc/A58-4-614-eng.pdf