Accession Number:

AD0744267

Title:

Determining Thermophysical Coefficients of Minced Meat,

Descriptive Note:

Corporate Author:

FOREIGN TECHNOLOGY DIV WRIGHT-PATTERSON AFB OHIO

Personal Author(s):

• Babanov,G.
• Rubanik,V.
• Myslovich,V.

Report Date:

1972-03-22

Pagination or Media Count:

14.0

Abstract:

The physical significance and methods of determining the thermophysical coefficients are in general extensively discussed in the literature. It is difficult to determine with an adequate degree of precision the thermophysical constants of a complex biological substance, such as meat, and there are few publications in this field. The major ones are shown in a table. Author

Descriptors:

• (*MEAT
• THERMAL PROPERTIES)
• THERMAL CONDUCTIVITY
• BEEF
• PORK
• FATS
• PROTEINS
• PROCESSING
• HEATING
• SPECIFIC HEAT
• TEMPERATURE
• USSR

Subject Categories:

• Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE