Investigation of thermal conductivity of orange and tangerine juices in non-stationary state
Thermal conductivity is one of the main thermophysical properties of liquid food products, including fruit and vegetable juices. Known experimental installations measure the thermal conductivity of stationary liquids. This results in significant deviations from the actual numbers. A method of determ...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2021-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/30/e3sconf_farba2021_07015.pdf |