Evaluation and comparison of thermal conductivity of food materials at high pressure

Food and Bioproducts Processing

Volumn 86, Issue 3, 2008, Pages 147-153

  Zhu, Songming ^a   Marcotte, Michèle ^a   Ramaswamy, Hosahalli ^b   Shao, Yanwen ^b   Le Bail, Alain ^c  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b MCGILL UNIVERSITY   (Canada)

^c Universite de Nantes   (France)

Author keywords

Food; High pressure; Line heat source; Thermal conductivity

Indexed keywords

CANNING; COLLOIDS; FOOD PRESERVATION; FOOD PROCESSING; FOOD PRODUCTS; GELATION; HIGH PRESSURE ENGINEERING; MATHEMATICAL MODELS; POLYSACCHARIDES; REGRESSION ANALYSIS; THERMAL CONDUCTIVITY; THERMAL INSULATING MATERIALS; THERMOANALYSIS; THERMODYNAMIC PROPERTIES;

AGAR GELS; CHEDDAR CHEESE; CHICKEN BREAST; CONDUCTIVITY DATA; EXPERIMENTAL APPROACHES; FOOD; FOOD MATERIALS; FUNCTION OF PRESSURE; HIGH PRESSURE; LINE HEAT SOURCE; MEASURED VALUES; POLYNOMIAL REGRESSION MODELS; PRESSURE AND TEMPERATURE; PURE WATER; REFERENCE DATA; SALMON FILLET; TEST SAMPLES; THERMAL RESPONSE;

THERMOELECTRICITY;

COLUMBA; SOLANUM TUBEROSUM;

EID: 50349103196     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2006.08.001     Document Type: Article

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