Approximation method for rate of development of temperature distributions in cylindrical foods

Approximations are found for the thermal distributions that develop in cylindrical foods heated in an infinite heat bath. By using the concept of the half-heating time, the time elapsed for the temperature at a given position in the food to increase by half of its ultimate increase, simple relations...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1994-01, Vol.42 (1), p.166-168
Main Author: Grosser, Arthur E
Format: Article
Language:English
Subjects:
ALIMENTOS
CALOR
CHALEUR
MATEMATICAS
MATHEMATIQUE
PRODUIT ALIMENTAIRE
PROPIEDADES TERMICAS
PROPRIETE THERMIQUE
TEMPERATURA
TEMPERATURE
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
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Summary:Approximations are found for the thermal distributions that develop in cylindrical foods heated in an infinite heat bath. By using the concept of the half-heating time, the time elapsed for the temperature at a given position in the food to increase by half of its ultimate increase, simple relations are found which may aid in estimating these distributions, the rate at which they develop, and the functionalities of their dependence on the properties of the food
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00037a029