Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Jim Willix"'
Publikováno v:
International Journal of Refrigeration. 32:556-561
Effective thermal conductivity measurements were performed for two ice–air systems (ice chips produced by a commercial ice-maker and synthetic snow) using a transient comparative technique. These systems were chosen because the ice fraction could b
Publikováno v:
International Journal of Refrigeration. 31:1293-1298
This paper presents thermal conductivity data for 40 foods, enthalpy data for 58 foods and density data for nine foods, along with the compositions of the foods. Measurements cover a range of solid food types (including meats, fats, offal, fish, dair
Publikováno v:
Acta Materialia. 56:5138-5146
A symmetric and interconnected skeleton structural (SISS) model is proposed for predicting the thermal and electrical conductivities and Young’s modulus of open-cell foams with hollow and solid struts. The model predicted the effective thermal and
Publikováno v:
Journal of Food Engineering. 74:561-567
Measurements of heat transfer coefficients were performed at 11 different positions on the surface of a fibreglass model of a side of beef for a range of free stream velocities and turbulence intensities, using customised heat transfer sensors and co
Publikováno v:
Journal of Food Engineering. 61:421-429
Measurements of heat transfer coefficients (HTC’s) at four different positions on the surface of a model lamb carcass were performed using a steady state sensor that has been described previously. The model carcass was placed in a wind tunnel and s
Publikováno v:
Scopus-Elsevier
Continuing the work of Pham and Willix (1989, J. Food Sci., 54(3), 508–515), this paper reports additional thermal conductivity values within the temperature range −40 to +40 °C for 27 foods (meats, fats, fish, butters, cheeses, ice cream, apple