In this study thermal properties (thermal conductivity and thermal diffusivity) of egg components were measured by a method based on a needle probe. Thermal measurement on the solid component (eggshell) were carried out using a mixtures of eggshell splinters and water.
Measurement of thermal properties of table egg's components / A.Fabbri; C.Cevoli; F.Sirri. - ELETTRONICO. - (2007). (Intervento presentato al convegno XVIII European Symposium on the Quality of Poultry Meat; XII European Symposium on the Quality of Eggs and Egg Products tenutosi a Prague nel 2-5 september 2007).
Measurement of thermal properties of table egg's components
FABBRI, ANGELO;CEVOLI, CHIARA;SIRRI, FEDERICO
2007
Abstract
In this study thermal properties (thermal conductivity and thermal diffusivity) of egg components were measured by a method based on a needle probe. Thermal measurement on the solid component (eggshell) were carried out using a mixtures of eggshell splinters and water.File in questo prodotto:
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