Measurement of Thermal Conductivity of Foods in Situ by aNon-Steady State Method
An improved line heat source thermal conductivity probe was designed to simplify the construction and extend the life of thermal conductivity probes for use in the determination of thermal properties of foods. The probe was designed with the thermocouple on the outside of a cylindrical heater ins...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
Universiti Putra Malaysia Press
1993
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/3080/1/Measurement_of_Thermal_Conductivity_of_Foods.pdf http://psasir.upm.edu.my/id/eprint/3080/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|