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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书目信息
出版者
[LLU PTF]
页码
p. 228-233
其它主题
Modele mathematique; Descongelacion; Investigacion; Fruits surgeles; Modelos matematicos; Propriete thermique; Decongelation; Propiedades fisicoquimicas; Propiedades termicas; Temperature de l'air; Propriete physicochimique
语言
英语
注释
Summaries (En, Lv)
3 ill., 4 ref.
翻译的标题
Saldetu ogu termofizikalo parametru matematiska modelesana
类型
Conference; Summary
来源
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