Basic Thermal Parameters of Selected Foods and Food Raw Materials

Basic Thermal Parameters of Selected Foods and Food Raw Materials

In general, processing and manipulation with foods and food raw materials have significant influence on their physical properties. The article is focused on thermophysical parameters measurement of selected foods and food raw materials. There were examined thermal conductivity and thermal diffusivit...

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Detalhes bibliográficos
Main Authors: Monika Božiková, Ľubomír Híreš, Michal Valach, Martin Malínek, Jan Mareček
Formato: Artigo
Idioma:English
Publicado em: Mendel University Press 2017-01-01
Colecção:Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Assuntos:
thermal conductivity
thermal diffusivity
liquid materials
vegetables
fruits
flours
Acesso em linha:https://acta.mendelu.cz/65/2/0391/

Internet

https://acta.mendelu.cz/65/2/0391/

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