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Thermal conductivity of food products

100%
Aerlichman V. N., Fatychov J. A., Kukelka L., Kopec A.
Acta Agrophysica
|
2014
|
tom 21
|
nr 2
The presented work is focused on the food thermal characteristics calculation methods (heat conductivity coefficient  and thermal diffusivity coefficient a). Thermal characteristics of food are important in food industry and define the intensiveness of technological processes of food refrigeration and thermal treatment, energy consumption for their realization and technological equipment production rate. They are also needed for the building and validation of mathematical models of heat transfer in food products which are useful in the design and optimisation of freezing, heating, cooking and cooling processes and equipment. It is not easy to define the food thermal characteristics. Difficulties arise from their heterogeneity, high labour consumption and complexity of experimental sets. Methods for experimental determination of heat conductivity coefficient  and thermal diffusivity coefficient a based on the regular method mode require the α → ∞ condition, which is the case of high speed of the environment which flows around the test sample, as in the case of boiling or condensing. Using the method presented in this article it is possible to determine the heat conductivity  and thermal diffusivity coefficient a even in the absence of the condition α → ∞.
2

Thermal characteristics of waters of Wielki Staw in Karkonosze Mountains and Morskie Oko in the Tatras, July 2006

100%
Choinski A., Lyczkowska G.
Polish Journal of Environmental Studies
|
2008
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tom 17
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nr 5
835-840
The temperature of standing water is one of the most frequently measured abiotic parameters of lakes. While some of the Tatra lakes have been investigated in modern times, those in the Karkonosze Mountains have never been an object of planned, systematic thermal studies. Our article presents the results of a unique methodology of research on the thermal characteristics of waters of Wielki Staw and Morskie Oko. They yielded full information about the vertical distribution of water temperatures in both lakes in an exceptionally warm month - July 2006. By employing gradient thermal probes, it was possible not only to give a general description of the thermal conditions of the lakes and the current development of stratification, but also to grasp the pattern of momentary fluctuations in the water temperatures of both lakes. The research has proved that the thermal conditions of the two mountain lakes largely result from their individual morphometric diversity. Also, in terms of thermal characteristics, the lakes should not be treated on a par with those of the other geographical regions of Poland; in favourable circumstances, the temperatures of their surface waters can reach values rarely met even among lowland lakes.
3

Determination of thermal characteristics by the pulse method

100%
Wujec M., Lisowa H.
Annual Review of Agricultural Engineering
|
2000
|
tom 02
4

Ignition test for finished wood composites with application of coatings containing hazardous chemical substances

80%
Ruzinska E., Mitterova I., Jablonski M.
Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology
|
2013
|
tom 81
5

Thermal and oxygenic characteristic of Rzuno Lake [Kaszuby Lakeland]

80%
Trojanowski J., Bruski J.
Archiwum Ochrony Środowiska
|
2002
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tom 28
|
nr 1
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