计算猪肉、牛肉和鳕鱼的热物理性质的经验公式

Empirical formulas for thermophysical properties calculation of Pork, Beef and Cod

对猪肉、牛肉和鳕鱼三种食物的热物理性质 (比热容、热导率、焓 )的实验数据进行分析、处理 ,给出了冻结点以下各热物理参数随温度变化的经验公式。经验证 ,当温度在 - 30～ - 1℃内变化时 ,比热容、热导率和焓的公式计算结果与实验结果的最大相对误差分别不超过 6 %、 7%和 10 %。

The experimental results for thermo-physical properties (heat capacity, thermal conductivity and enthalpy) of three kinds of meat (Beef, Pork and Cod) are analyzed and processed The empirical formulas for calculating the properties of the meat which vary with temperatures under freezing point are presented In a temperature range of -30--1℃, maximum relative errors between theoretical predictions and the experimental values are not more than 6% for heat capacity, 7% for thermal conductivity and 10% for enthalpy.