Mathematical modelling of frozen berry thermophysical parameters
2004
Iljins, U.(Latvia Univ. of Agriculture, Jelgava (Latvia)) | Aboltins, A.(Latvia Univ. of Agriculture, Jelgava (Latvia)) | Skrupskis, I.(Latvia Univ. of Agriculture, Jelgava (Latvia))
Spherical food products such as berries were investigated. In order to develop theoretical model, we have to know thermo physical parameters of the particular product. It is not determined in non-homogeneous medium. Investigation of heat flow enables to obtain precise parameters necessary to improve technological process of freezing
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Библиографическая информация
Издатель
[LLU PTF]
Нумерация страниц
p. 228-233
Другие темы
Modele mathematique; Descongelacion; Investigacion; Fruits surgeles; Modelos matematicos; Propriete thermique; Decongelation; Propiedades fisicoquimicas; Propiedades termicas; Temperature de l'air; Propriete physicochimique
Язык
Английский
Примечание
Summaries (En, Lv)
3 ill., 4 ref.
Переведенный заголовок
Saldetu ogu termofizikalo parametru matematiska modelesana
Тип
Conference; Summary
Источник
International Scientific Practical Conference "Innovation Development Trends of Food Products". Reports, Karklina, D. (responsible ed.); Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology.- Jelgava (Latvia): [LLU PTF], 2004. International Scientific Practical Conference: Innovation Development Trends of Food Products,International Scientific Practical Conference: Innovation Development Trends of Food Products, Jelgava (Latvia), 12 May 2004.- 9984-596-76-1.- p. 228-233
2005-05-15
AGRIS AP
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