Accession Number:

AD0283063

Title:

MECHANISMS OF FREEZE DEHYDRATION

Descriptive Note:

Corporate Author:

NORTHWESTERN UNIV EVANSTON IL

Report Date:

1961-12-28

Pagination or Media Count:

52.0

Abstract:

The total normal emissivity of lean beef, beef fat, and freeze dried beef has been measured. For a temperature range of 66 F to 94 F, the emissivities of all substances varied between .73 and .78. The instrument used for the measurements is described. The accuracy of the instrument changes with temperature, but for the temperature range used it is accurate within plus or minus 4.

Subject Categories:

  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE