Art

J-GLOBAL ID：201702243764154245   Reference number：17A0358444

Ultra high pressure increasing thermal conductivity of food materials

超高圧は食品材料の熱伝導率を増大させる。【JST・京大機械翻訳】

Author (5)： Sun Wei (College of Biosystems Engineering and Food Science, Zhejiang University) ,  Li Jianping (College of Biosystems Engineering and Food Science, Zhejiang University) ,  Zheng Xiaowei (College of Biosystems Engineering and Food Science, Zhejiang University) ,  Zhu Songming (College of Biosystems Engineering and Food Science, Zhejiang University) ,  Yu Yong (College of Biosystems Engineering and Food Science, Zhejiang University)
Material： Nongye Gongcheng Xuebao  (Transactions of the Chinese Society of Agricultural Engineering)
Volume： 32  Issue： 24  Page： 291-296  Publication year： 2016 
JST Material Number： C2454A  ISSN： 1002-6819  CODEN： NGOXEO  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： During high pressure processin...

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Thesaurus term： albumen ,  heat transfer ,  water content ,  *very high pressure ,  yolk ,  temperature fluctuation ,  empirical formula ,  sausage ,  probe ,  *thermal conductivity ,  cream(food)
Semi thesaurus term： 回帰係数 ,  熱プローブ ,  アガロースゲル ,  *食品材料 , 【Automatic Indexing@JST】

Author keywords (5)： thermal conductivity ,  food processing ,  ultra high pressure ,  thermal conductivity probe ,  line heat source

JST classification (4)： Thermal conduction  (PA02020Z) ,  Specific heat and thermal conduction in general  (BL05021E) ,  Measuring methods and instruments of other thermal variables  (AD06040R) ,  Food quality  (FJ01040F)

Terms in the title (3)： 超高圧 ,  食品材料 ,  熱伝導率