Determination of thermal characteristics by the pulse method
2000
Wujec, M. | Lisowa, H. (Agricultural University, Lublin (Poland))
The method using non-stationary temperature fields with short experiment duration and linear heat source, was elaborated to measure the thermal properties of raw foodstuffs with high moisture content. The values of thermal conductivity coefficient, thermal diffusivity, specific volumetric heat capacity and density were determined experimentally. Density and thermal properties of the multi-phase bodies were presented in a theoretical formulation that allowed to determine independent variables which theoretically justify the changes of these magnitudes
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