摘要
食品的物性参数很多。本文主要介绍了与食品冷加工过程有关的几个重要物性参数及相关的计算公式,如含水率、密度、融化潜热、呼吸热、比热、导热系数、热扩散系数等,对于设计食品的制冷、冻结及冷链系统有重要的作用。
There are many property parameters fo food. The paper mainly introduces some important property parameters of food concerned with cold process and related formula, such as water ratio, density, latent heat, breathing heat, specific heat, heat conductivity, heat diffusivity, etc. which has significant effect on designing refrigeration, freezing and cold chain for food.
出处
《天津商学院学报》
2007年第3期17-20,共4页
Journal of Tianjin University of Commerce
关键词
食品物性
含水率
密度
融化潜热
呼吸热
比热
导热系数
热扩散系数
property of food
water ratio
density
latent heat
breathing heat
specific heat
heat conductivity
heat diffusivity
