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Июнь 2015 (published: 29.05.2015)
Number 2(24)
Home > Issue > Rational determination accuracy ofthe foodstuffsthermal and physical
characteristicsin the calculationof cold treatment
Filipov V.I., Stepanov A.V.
Technical equipment of refrigerated processing are not created for foodstuffs with strictly determined properties because the difference of thermal and physical characteristics (specific heat, heat conductance coefficient, heat diffusivity coefficient) of equal foodstuffs approach 20-30 % and more over. It’s a result of biological inhomogeneity of the composition and structure. The analytical calculation result of the time process and removed heat in refrigerating and freezing of the foodstuffs demonstrates that the accurate experimental determination of the thermal and physic characteristics is inexpedient. The error is equal to 5-8 % is quite acceptable and provides practical accuracy of the thermal and physic processes calculations in the foodstuff refrigeration technology.
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Keywords: foodstuffs, specific heat, heat conductance coefficient, heat diffusivity coefficient, refrigerating, freezing.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.8/9
Rational determination accuracy ofthe foodstuffsthermal and physical
characteristicsin the calculationof cold treatment
Technical equipment of refrigerated processing are not created for foodstuffs with strictly determined properties because the difference of thermal and physical characteristics (specific heat, heat conductance coefficient, heat diffusivity coefficient) of equal foodstuffs approach 20-30 % and more over. It’s a result of biological inhomogeneity of the composition and structure. The analytical calculation result of the time process and removed heat in refrigerating and freezing of the foodstuffs demonstrates that the accurate experimental determination of the thermal and physic characteristics is inexpedient. The error is equal to 5-8 % is quite acceptable and provides practical accuracy of the thermal and physic processes calculations in the foodstuff refrigeration technology.
Read the full article
Keywords: foodstuffs, specific heat, heat conductance coefficient, heat diffusivity coefficient, refrigerating, freezing.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License