Study of the lump system analysis to finding constant coefficients C and M, of the equation θ(t)=ce-mt to predicting Malaysia cockle center temperature at different heating Condition

• 主要な著者: Yavari, I., Endan, Johari, Yusof, Yus Aniza, Ibrahim, Mohd. Nordin, Ahmad, Desa
• フォーマット: 論文
• 出版事項: 2014
• オンライン･アクセス: http://psasir.upm.edu.my/id/eprint/35511/; http://www.ijetae.com/Volume4Issue7.html

The heat transfer over time, as well as the transmission speed are quality factors that have a direct effect on cockle’s meat texture. The results of the Lumped System Analysis under three different heating processes of cockles illustrate that the transient conductivity has a strong influence on...