1st Edition

Thermal Properties of Food and Agricultural Materials




ISBN 9781003062332
Published November 24, 2020 by CRC Press
408 Pages

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Book Description

This book discusses the methods for determination of data on thermal conductivity, thermal diffusivity, unit surface conductance or the heat transfer coefficient of foods and agricultural materials. It includes the applications of thermal properties in relation to cooling and thermal expansion.

Table of Contents

1. Some Basic Concepts of Heat Transfer 2. Specificheat 3. Determination of Thermal Conductivity, Thermal Diffusivity, and Unit Surface Conductance 4. Thermal Conductivity, Diffusivity, and Unit Surface Conductance of Foods and Agricultural Materials 5. Applications of Thermal Properties an Cooling and Freezing of Foods and Agricultural Materials 6. Applications of Thermal Properties to Heating and Heat Treatment of Foods and Agricultural Materials

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