CALCULATION OF HEAT CAPACITY IN MEAT DURING ITS FREEZING CONSIDERING PHASE CHANGE
As a consequence of insufficient study of water phase change in meat accompanied by water crystallization, its modeling is currently based on the empirical dependence of the frozen water portion on temperature. Such model does not allow answering a number of questions such as of metrological order,...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2020-04-01
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| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/131 |