Determination of In-Situ Thermal Conductivity, Thermal Diffusivity, Volumetric Specific Heat and Isobaric Specific Heat of Selected Foods Under Pressure-Reference-Cited by-同舟云学术

Determination of In-Situ Thermal Conductivity, Thermal Diffusivity, Volumetric Specific Heat and Isobaric Specific Heat of Selected Foods Under Pressure

Published:2012-01 Issue:1 Volume:15 Page:169-187
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Nguyen Loc Thai,Balasubramaniam V.M.,Sastry S.K.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942911003754726

Reference48 articles.

1. Modelling heat transfer in high pressure food processing: a review

2. A model to design high-pressure processes towards an uniform temperature distribution

3. Thermodynamic Properties of Liquid Water to 80° and 12000 Kgm

4. The Thermal Conductivity of Liquids under Pressure

5. Thermal Conductivity of Water at High Pressures

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