ESTIMATION OF THE SPECIFIC HEAT AND THERMAL CONDUCTIVITY OF FOODS ONLY BY THEIR CLASSES OF SUBSTANCES CONTENTS (WATER, PROTEINS, FATS, CARBOHYDRATES, FIBERS AND ASH)
ESTIMATION OF THE SPECIFIC HEAT AND THERMAL CONDUCTIVITY OF FOODS ONLY BY THEIR CLASSES OF SUBSTANCES CONTENTS (WATER, PROTEINS, FATS, CARBOHYDRATES, FIBERS AND ASH)
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仅根据食品的物质含量（水、蛋白质、脂肪、碳水化合物、纤维和灰分）估算食品的比热和导热率
DOI：
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发表时间：
2005
期刊：
影响因子：
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通讯作者：
Elisabeta Ivan
中科院分区：
文献类型：
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作者：
N. Onita;Elisabeta Ivan
It is presented an easy way to calculate specific heat and thermal conductivity for foods using the percentile contents by classes of substances (water, proteins, fats, carbohydrates, fibers and ash) using the versatile MathCad program, dedicated for mathematical calculus and graphical presentations.
