THERMAL CONDUCTIVITY OF LIQUID FOODS—A REVIEW

Journal of Food Process Engineering

Volumn 2, Issue 4, 1978, Pages 283-306

  CUEVAS, ROBERTO ^a   CHERYAN, MUNIR ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

LIQUIDS - THERMAL CONDUCTIVITY; MATHEMATICAL MODELS;

LIQUID FOODS;

FOOD PRODUCTS;

EID: 0018683635     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.1978.tb00212.x     Document Type: Article

References (48)

1. The thermal conductivity of liquids under pressure
2. An apparatus for the measurement of thermal diffusivity of foods
3. Thermal properties of foods
4. Allegemeine GesetzmäBigkeiten für das Wärmeleitvermögen verschiedener Stoffarten und Aggregatzustände
5. Influence of temperature and composition on some physical properties of milk and milk concentrates
6. Thermal conductivity of creams
7. Thermal conductivity of simple molecules in the condensed state
8. Thermal conductivity of graphite‐silicone oil and graphite‐water suspensions
9. Determining thermal constants of crystallizing solutions
10. A universal equation for computing the thermal conductivity of fruit and vegetable juices and syrups
11. Thermal conductivity of meats, fats, gelatin gels, and ice
12. Thermal conductivity data for foods: their significance and use
13. Some thermodynamic properties of fish and their effect on the rate of freezing
14. Theory of thermal conductivity of fluids
15. Non‐Newtonian technology: fluid mechanics, mixing, and heat transfer
16. Heat transfer in non‐Newtonian fluids
17. Thermal conductivity of a vegetable oil‐in‐water emulsion
18. Heat transfer properties of liquid‐solid suspensions
19. Thermal conductivity measurements and predictions for biological fluids and tissues
20. Thermal conductivity of foods
21. Methods for determining thermal conductivity in foods
22. Thermal properties of food materials
23. Warmeleitfähigkeitsmessungen an Zuckerlösungen, Fruchtsäften und Milch
24. Kompressibilität, Oberflächenspannung und Wärmeleit‐fähigkeit im flüssigen Zustand
25. The thermal conductivities of some biological fluids
26. Experimental values of thermal conductivity of selected fruits and vegetables
27. Non‐Newtonian suspensions
28. Effect of composition on thermal conductivity of fresh and frozen foods
29. Literature values of thermal conductivities of foods
30. Experimental determinations of the thermal conductivity of fluids