Prediction of Effective Thermal Diffusivity of Fish and Meats
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概要
- 論文の詳細を見る
Theoretical formulas for the prediction of effective thermal diffusivity on one-dimensional unsteady heat conduction of fish and meats in unfrozen and frozen states were investigated. Theoretical results agreed well with measured values in the temperature range of 9〜-22℃. Theoretical results also agreed with published data from Dickerson and Read within the standard deviation of 7.8%. To predict the effective thermal diffusivity of fabricated food materials, a ternary contour diagram was prepared.
- 社団法人日本農芸化学会の論文
- 1994-11-23
著者
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KONG In-Soo
Department of Biotechnology, Pukyong National University
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YANO Toshimasa
Department of Bioengineering, Yokohama National University
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Kim Min-young
Department Of Pharmaceutical Engineering Sangji University
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Kim Min-young
Department Of Refrigeration Engineering Yosu National Fisheries University
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Kong In-soo
Department Of Biotechnology & Bioengineering National Fisheries University Of Pusan
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Kim J‐d
National Fisheries Univ. Pusan Pusan Kor
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Kim Min-young
Department Of Materials Science And Engineering Hongik University
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BAE SEOUNG-KWON
Department of Applied Biological Chemistry, University of Tokyo
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Yano Toshimasa
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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KONG Jai-Yul
Department of Biotechnology and Bioengineering, Pukyong National University
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KIM Jong-Deog
Department of Biological Engineering, Yosu National Fisheries University
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Bae S‐k
Department Of Biotechnology And Bioengineering Pukyong National University
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Bae Seoung-kwon
Department Of Applied Biological Chemistry University Of Tokyo
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Kong Jai-yul
Department Of Biotechnology And Bioengineering Pukyong National University
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Yano Toshimasa
Department Of Material Science And Chemical Engineering Yokohama National University
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KONG Jai-Yul
Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo
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