| Autor: |
Zechman LG; University of Minnesota, Department of Food Science and Nutrition, 1334 Eckles Ave., St. Paul, Minnesota 55108., Pflug IJ; University of Minnesota, Department of Food Science and Nutrition, 1334 Eckles Ave., St. Paul, Minnesota 55108. |
| Jazyk: |
angličtina |
| Zdroj: |
Journal of food protection [J Food Prot] 1994 Sep; Vol. 57 (9), pp. 802-807. |
| DOI: |
10.4315/0362-028X-57.9.802 |
| Abstrakt: |
Heat penetration (HP) test data have been obtained for water in 13 sizes of metal cans and for 16 fluids with different physical properties in 211 × 400 metal cans. Data were collected until the slowest heating zone was less than 0.1 C° below the heating medium temperature. When conventional HP graphs were plotted, these natural convection heating liquids formed curves instead of straight lines. A straight line was fitted by least squares regression to the data between (T 1 - T) values from 40.0 to 4.0, 10.0 to 1.0, 4.0 to 0.4, and 1.0 to 0.2 C° and the f-values determined. The results show that the f-value of fluids that heat by convection increase with heating time, indicating that the true shape of the heat penetration data on a semilogarithmic graph is a curve. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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