Titre :
|
Thermophysical and rheological properties of foods : meat, meat products and semiproducts
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Auteurs :
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M. Houska
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Type de document :
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ouvrage
|
Editeur :
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Prague : Food research institute, 1997
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Format :
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284
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Langues:
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= Anglais
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Catégories :
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INDUSTRIE AGRO-ALIMENTAIRE
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Mots-clés:
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VIANDE
;
PROPRIETE THERMIQUE
;
ENTHALPIE
;
RHEOLOGIE
;
PROPRIETE THERMODYNAMIQUE
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Résumé :
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The aim of this publication is to present a survey of critically evaluated data of selected physical properties of meat, meat products and semiproducts. The properties include thermal conductivity, specific heat, specific enthalpy, density and rheological properties. The data are presented predominantly in the form of empirical equations and graphs of the appropriate functions. Each such equation or a graph includes the ranges of validity of the relationship. The authors also give accuracy of the relationships that they ascertained. Some isolated data that could not be presented in the form of mathematical relationships are presented in the tables as well.
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