Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 18 Issue 5
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- Pages.357-363
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- 1986
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- 0367-6293(pISSN)
Effects of Temperature and Composition on the Thermal Conductivity and Thermal Diffusivity of Some Food Components
온도와 조성이 식품성분의 열전도도와 열확산도에 미치는 영향
- Choi, Yong-Hee (Department of Food Science and Technology, Kyung Pook National University)
- 최용희 (경북대학교 식품가공학과)
- Published : 1986.10.01
Abstract
The thermal conductivity and thermal diffusivity of food are heavity dependent on temperature and composition. The thermal properties of pure component solids were determined by the proposed model at a temperature range of
식품의 주요 구성 성분의 현탁액에 대한 열전도도와 열확산도를
Keywords