Inverse determination of the specific heat of foods

Network method to study the transient heat transfer problem in a vertical channel with viscous dissipation

“…The network simulation method is a numerical technique, whose efficiency and reliability have already been proven in numerous linear and non-linear direct problems in engineering concerned with heat transfer [15,16]. The starting point is a set of ordinary differential equations, one for each control volume, obtained either by spatial discretization of Eq.…”

Numerical simulation of fish meat freezing with considering temperature-dependent thermal properties

“…Table 1 shows the dependence of heat conduction coefficient (k) and specific heat capacity (Cp) at constant pressure to temperature. The value of density (ρ) has been considered 1054 kg/m 3 according to [19]. The results in table 1 show the dependence of physical properties of fish to temperature especially at below -0.92 oC .…”

Measurement and Model Validation of Specific Heat of Xanthan Gum Using Joules Calorimeter Method

“…As of now, the limited value of thermo-physical measurement has been conducted for dilute and aqueous solutions of moderate concentration of typically used polymers such as polyethylene oxide, carbopol, polyacrylamide, and carboxymethyl cellulose [17]. The specific heat of the food products strongly depends upon their temperature and concentration [18][19][20][21].…”