2006 ASHRAE Handbook Refrigeration Chapter9
$38.35
Refrigeration Handbook – Chapter 9. Thermal Properties of Foods
| Published By | Publication Date | Number of Pages |
| ASHRAE | 2006 | 31 |
PDF Catalog
| PDF Pages | PDF Title |
|---|---|
| 1 | Thermal Properties of Food Constituents Thermal Properties of Food Constituents Thermal Properties of Foods Thermal Properties of Foods |
| 2 | Water Content Water Content Initial Freezing Point Initial Freezing Point Ice Fraction Ice Fraction |
| 6 | Density Density Specific Heat Specific Heat |
| 7 | Unfrozen Food Unfrozen Food Frozen Food Frozen Food Enthalpy Enthalpy |
| 8 | Unfrozen Food Unfrozen Food Frozen Foods Frozen Foods |
| 9 | Thermal Conductivity Thermal Conductivity |
| 17 | Thermal Diffusivity Thermal Diffusivity |
| 18 | Heat of Respiration Heat of Respiration |
| 19 | Transpiration of Fresh Fruits and Vegetables Transpiration of Fresh Fruits and Vegetables |
| 25 | Surface Heat Transfer Coefficient Surface Heat Transfer Coefficient Evaluation of Thermophysical Property Models Evaluation of Thermophysical Property Models |
| 28 | Symbols Symbols References References |
