Nhiệt dung riêng hiệu dụng của thực phẩm

• Ngôn ngữ: vie
• Ký hiệu phân loại: 641.8 Cooking specific kinds of dishes, preparing beverages
• Thông tin xuất bản: Khoa học và Công nghệ các trường đại học kỹ thuật, 2013
• Mô tả vật lý: 44-48
• Bộ sưu tập: Metadata
• ID: 559303

Tóm tắt

Modeling effective specific heat (ESH) for the freezing food was developed based on the principles of thermodynamic phase equilibrium and equations for relative quantity of the frozen water. Models took into account the changes in supercooled water content during freezing process and can be used for wide range of temperature (below and above the freezing point). The models' reliability and accuracy were demonstrated using data from the literature for beef and Nhatrang mango. ESH values for a range of temperature between 243 and 303K were presented. The model of the ESH can be integrated to predict enthalpy during freezing that is useful for calculating freezing heat-transfer rate.