摘要
利用测量热物性的实验装置与计算模型,对多种果蔬进行实验数据的研究比较,找出较为准确的方法,通过研究发现式(2)(6)和式(17)较好,并为今后果蔬热物性的研究提供理论基础。
Based on a wide reading, some measuring equipments and calculation models used to measure these thermo-physical properties were listed. By comparing with these equipments and models, we fuund that the equation （2）, （6） and （17） are the best among these models and equipments, and it is useful for the future study of the thermo- physical properties.
出处
《保鲜与加工》
CAS
2006年第3期26-28,共3页
Storage and Process
基金
SRT计划(2005033)
关键词
果蔬
热物性
计算模型
fruit and vegetable
thermo-physieal property
calculation model
