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Comparison of models for predicting thawing times of food - research note

100%

Goral D., Kluza F.

Polish Journal of Food and Nutrition Sciences

1996

tom 05

nr 2

Six most commonly known models for predicting thawing time of food: Nagaoka's et al., Cleland's et al., Calvelo's, Pham's and Piotrovich were compared when testing Tylose MH 1000 test substance, ground beef, and potato, and relative errors, regression and variance. The Cleland's et al. method, disregarding equivalent heat transfer dimensionality (EHTD) and mean conducting path (MCP) coefficient, was proved to be the best for predicting thawing time. The inclusion of EHTD and MCP to the computations by the Clelaçd's et al. method did not affect the results statistically significantly. The models of Piotrovich, Calvelo and Nagaoka et al. produced the results statistically different from real thawing times.

The physicochemical evaluation of oils used for frying chips in the aspect of biofuel production

58%

Maniak B., Kuna-Broniowska I., Piekarski W., Szmigielski M., Zdybel B., Sagan A.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

2012

tom 12

nr 2

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Teka Komisji Motoryzacji i Energetyki Rolnictwa

1 Goral D.

1 Kluza F.

1 Kuna-Broniowska I.

1 Maniak B.

1 Piekarski W.

1 Sagan A.

1 Szmigielski M.

1 Zdybel B.

1 2012

1 1996

Wyniki wyszukiwania

Comparison of models for predicting thawing times of food - research note

The physicochemical evaluation of oils used for frying chips in the aspect of biofuel production