ESTIMATING FOOD TEMPERATURES DURING VARIOUS PROCESSING OR HANDLING TREATMENTS

@inproceedings{Hayakawa1971ESTIMATINGFT,
  title={ESTIMATING FOOD TEMPERATURES DURING VARIOUS PROCESSING OR HANDLING TREATMENTS},
  author={Kan-ichi Hayakawa},
  year={1971}
}
  • Kan-ichi Hayakawa
  • Published 1971
  • Chemistry
  • SUMMARY— A procedure was developed for predicting the transient temperature of a solid food exposed to time variable ambient temperatures. Duhamel's theorem was applied to the empirical formulas used for calculating the temperature of a food subjected to a step change in its ambient temperature. The formulas contain two constants: f, the slope index of a heating or cooling curve of a food; and j, the intercept coefficient of the heating or cooling curve. With the procedure developed transient… CONTINUE READING

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