PROPIEDADES TERMOFÍSICAS DE LA CARNE REVISIÓN DEL ESTADO DEL ARTE
作者： Farid Chejne , Alejandro Amézquita , Oscar Ochoa
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摘要: Una recopilacion de las publicaciones sobre los metodos utilizados para medir propiedades termofisicas la carne, modelos matematicos asociados y valores publicados se presenta en este trabajo. Se incluyen como: conductividad termica, difusividad el calor especifico temperatura inicial congelacion. hallo que estudio carne carece confiables permitan predecir su comportamiento diferentes condiciones procesamiento, ademas presentan una dispersion afecta precision.
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