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.
A.Fabbri, C.Cevoli, F.Sirri (2007). Measurement of thermal properties of table egg's components. PRAGUE : Czech Brand of WPSA-World's Poultry Science A..
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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