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Título: | Thermal conductivity of Ice prepared under different conditions |
Autor: | Bonales, L. J.; Rodríguez, Antonio C.; Sanz Martínez, Pedro Dimas CSIC ORCID | Palabras clave: | Thermal conductivity Ice Foods Processes Electromagnetic freezing |
Fecha de publicación: | 2017 | Editor: | Taylor & Francis | Citación: | International Journal of Food Properties 20(Sup.1): S610-S619 (2017) | Resumen: | Although the thermal conductivity of liquid water is well established, many conflicting values for the thermal conductivity of ice have been reported in the literature. This work demonstrates that the significant differences in the reported ice thermal conductivities can be attributed to differences in the freezing conditions and measurement procedures. In this study, the thermal conductivity of ice was measured over the temperature range of -5 to -40 °C using a commercial needle probe. The heating time and data fitting method were first optimized. Then, the effects of the freezing rate, presence of dissolved gasses in the water and presence of a magnetic field during freezing on the thermal conductivity of ice were determined. | Versión del editor: | http://dx.doi.org/10.1080/10942912.2017.1306551 | URI: | http://hdl.handle.net/10261/148306 | DOI: | 10.1080/10942912.2017.1306551 | ISSN: | 1094-2912 | E-ISSN: | 1532-2386 |
Aparece en las colecciones: | (ICTAN) Artículos |
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thermcondi.pdf | 323,26 kB | Adobe PDF | Visualizar/Abrir |
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