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Handbook 1998: Refrigeration. Chapter 8 - Thermal properties of foods. (9 of 51)

Publication Year

1998

Document Status

Withdrawn

Abstract

Constituents commonly found in food items include water, protein, fat, carbohydrate, fibre, and ash. Mathematical models for predicting the thermal properties of these food components have been developed, as functions of temperature. Covers the thermal properties of water and ice and the composition of various food items, including the mass percentage of moisture, protein, fat, carbohydrate, fibre, and ash.

Document History

This document is part of a larger document, Handbook 1998: Refrigeration, which has been split into parts for ease of use.

ISBN

9781883413545

Publisher Information

American Society of Heating, Refrigerating and Air-Conditioning Engineers

Founded in 1894, the American Society of Heating, Refrigerating and Air-Conditioning Engineers is an international organisation who provide technical and educational information on the industry. The most commonly known are the ASHRAE Handbooks covering refrigeration, fundamentals and HVAC systems and applications.

180 Technology Parkway NW
Peachtree Corners
ASHRAE
USA

Website: https://www.ashrae.org/
Email: ashrae@ashrae.org
Tel: +1 404 636-8400