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Abstract

The thermophysical properties of food materials are important for calculation and design of processes involving heat transfer. This article introduces a method of experiments to determine specific heat and thermal conductivity of food and animal feed, such as shrimp feed.

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Issue: Vol 4 No 1&2 (2001)
Page No.: 62-67
Published: Feb 28, 2001
Section: Article
DOI: https://doi.org/10.32508/stdj.v4i1&2.3474

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Copyright: The Authors. This is an open access article distributed under the terms of the Creative Commons Attribution License CC-BY 4.0., which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 How to Cite
Duc Trung, L., Van Bon, P., Van Lua, N., & Thanh Le, T. (2001). A METHOD OF EXPERIMENTS TO DETERMINE SPECIFIC HEAT AND THERMAL CONDUCTIVITY OF FOOD AND ANIMAL FEED. Science and Technology Development Journal, 4(1&2), 62-67. https://doi.org/https://doi.org/10.32508/stdj.v4i1&2.3474


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