Art

J-GLOBAL ID：200902218295476530   Reference number：06A0227079

Thermal Conductivity of Several Liquid Foods

数種液体食品の熱伝導率

Author (3)： MURAMATSU Yoshiki (Tokyo Univ. Agriculture, Hokkaido, JPN) ,  TAGAWA Akio (Chiba Univ., Chiba-ken, JPN) ,  KASAI Takamasa (Tokyo Univ. Agriculture, Hokkaido, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 11  Issue： 3  Page： 288-294  Publication year： Nov. 2005 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *food ,...
Semi thesaurus term： *liguid foods containing solids ,...

   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=06A0227079&from=J-GLOBAL&jstjournalNo=L2827A") }}

JST classification (1)： Food quality  (FJ01040F)

Reference (26)：

• Bhumbla, V.K., Singh, A.K. and Singh, Y. (1989). Prediction of thermal conductivity of fruit juices by a thermal resistance model. J. Food Sci., 54, 1007-1012.
• Blackwell, J.H. (1954). A transient-flow method for determination of thermal constants of insulating materials in bulk Part I theory. J. Applied Physics, 25, 137-144.
• Cheng, S.G. and Vachon, R.I. (1969). The prediction of the thermal conductivity of two and three phase solid heterogeneous mixtures. International Heat and Mass Transfer, 12, 249-264.
• Choi, Y. and Okos, M.R. (1983). The Thermal properties of tomato juice concentrates. Trans. of the ASAE, 26, 305-311.
• Choi, Y. and Okos, M.R. (1986). Effects of temperature and composition on the thermal 1properties of foods. In “Food Engineering and Process Applications Volume 1 Transport phenomena,” ed. By M. Le Maguer and P. Jelen. Elsevier Applied Science Publishers, New York, pp. 93-101.

Terms in the title (2)： 液体食品 ,  熱伝導率