An inexpensive thermal conductivity probe for in-situ measurements with foods / G.E. Timbers, G.D. Robertson. : A58-4/614E-PDF

"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].

Lien permanent pour cette publication :
publications.gc.ca/pub?id=9.927877&sl=1

• Format MARC XML
• Format MARC HTML

Demander des formats alternatifs