Composition‐based prediction of temperature‐dependent thermophysical food properties: Reevaluating component groups and prediction models
DM Phinney, JC Frelka, DR Heldman - Journal of food science, 2017 - Wiley Online Library
Prediction of temperature‐dependent thermophysical properties (thermal conductivity,
density, specific heat, and thermal diffusivity) is an important component of process design
for food manufacturing. Current models for prediction of thermophysical properties of foods
are based on the composition, specifically, fat, carbohydrate, protein, fiber, water, and ash
contents, all of which change with temperature. The objectives of this investigation were to
reevaluate and improve the prediction expressions for thermophysical properties. Previously …
density, specific heat, and thermal diffusivity) is an important component of process design
for food manufacturing. Current models for prediction of thermophysical properties of foods
are based on the composition, specifically, fat, carbohydrate, protein, fiber, water, and ash
contents, all of which change with temperature. The objectives of this investigation were to
reevaluate and improve the prediction expressions for thermophysical properties. Previously …
[引用][C] Compositionâ Based Prediction of Temperatureâ Dependent Thermophysical Food Properties: Reevaluating Component Groups and Prediction Models
D Martin, C John, D Ray - Journal of food science, 2017 - John Wiley & Sons, Ltd
以上显示的是最相近的搜索结果。 查看全部搜索结果