✦ LIBER ✦

A METHOD FOR ESTIMATING THERMAL DIFFUSIVITY OF HEAT CONDUCTION FOOD IN A CYLINDRICAL CAN

✍ Scribed by JUN-ICHI UNO; KAN-ICHI HAYAKAWA

Book ID: 108804342
Publisher: Institute of Food Technologists
Year: 1980
Tongue: English
Weight: 492 KB
Volume: 45
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1980.tb04134.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

ESTIMATION OF THE CENTRAL TEMPERATURE OF

ESTIMATION OF THE CENTRAL TEMPERATURE OF THERMALLY CONDUCTIVE FOOD IN CYLINDRICAL AND RECTANGULAR CANS DURING HEAT PROCESSING

✍ GUSTAVO FERREIRA LEONHARDT 📂 Article 📅 2008 🏛 Institute of Food Technologists 🌐 English ⚖ 524 KB

ESTIMATION OF THE AVERAGE TEMPERATURE OF

ESTIMATION OF THE AVERAGE TEMPERATURE OF THERMALLY CONDUCTIVE FOOD IN CYLINDRICAL AND RECTANGULAR CANS DURING HEAT PROCESSING

✍ GUSTAVO FERREIRA LEONHARDT 📂 Article 📅 2008 🏛 Institute of Food Technologists 🌐 English ⚖ 383 KB

Different methods for estimating thermal

Different methods for estimating thermal diffusivity of a heat process

✍ B. Leden; M.H. Hamza; M.A. Sheirah 📂 Article 📅 1976 🏛 Elsevier Science 🌐 English ⚖ 1000 KB

Compared to the widespread and highly accurate a~ngstr~m's 1861 method for determining the thermal ditusivity of a long copper rod the maximum likelihood method provides greater accuracy but more computational time and storage. Summary---The purpose of this study is to compare three different metho

Thermal Sterilization of Conduction-Heat

Thermal Sterilization of Conduction-Heated Foods in Plastic Cylindrical Cans Using Convective Boundary Condition

✍ SANTI R. BHOWMIK; SEONGGYUN SHIN 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 454 KB

A NEW METHOD FOR DETERMINING THE APPAREN

A NEW METHOD FOR DETERMINING THE APPARENT THERMAL DIFFUSIVITY OF THERMALLY CONDUCTIVE FOOD

✍ SANTI R. BHOWMIK; KAN-ICHI HAYAKAWA 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 716 KB

A quick method for thermal diffusivity e

A quick method for thermal diffusivity estimation: Application to several foods

✍ Giampaolo Betta; Massimiliano Rinaldi; Davide Barbanti; Roberto Massini 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 522 KB