INVESTIGADORES
DI SCALA Karina Cecilia
artículos
Título:
Estimation of thermal diffusivity of foods using transfer functions
Autor/es:
MARIELA Y. GLAVINA; KARINA C. DI SCALA; ROBERTA ANSORENA; CARLOS E. DEL VALLE
Revista:
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Editorial:
Elsevier
Referencias:
Año: 2006 vol. 39 p. 455 - 459
ISSN:
0023-6438
Resumen:
geometric center of samples exposed to heating and cooling processes. Transfer functions methodology was used as an alternative method to estimate the thermal diffusivity assuming that conduction was the main heat transfer mechanism. The samples were characterized as delayed first-order systems with unit gain, dead time (L) and time constant (τ). The results were compared with those obtained from the fh value and with results reported in the literature.
