{"id":122146,"date":"2024-10-19T04:33:49","date_gmt":"2024-10-19T04:33:49","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/2006-ashrae-handbook-refrigeration-chapter9\/"},"modified":"2024-10-24T22:58:18","modified_gmt":"2024-10-24T22:58:18","slug":"2006-ashrae-handbook-refrigeration-chapter9","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/ashrae\/2006-ashrae-handbook-refrigeration-chapter9\/","title":{"rendered":"2006 ASHRAE Handbook Refrigeration Chapter9"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
---|---|---|---|---|---|---|---|
1<\/td>\n | Thermal Properties of Food Constituents Thermal Properties of Food Constituents Thermal Properties of Foods Thermal Properties of Foods <\/td>\n<\/tr>\n | ||||||
2<\/td>\n | Water Content Water Content Initial Freezing Point Initial Freezing Point Ice Fraction Ice Fraction <\/td>\n<\/tr>\n | ||||||
6<\/td>\n | Density Density Specific Heat Specific Heat <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | Unfrozen Food Unfrozen Food Frozen Food Frozen Food Enthalpy Enthalpy <\/td>\n<\/tr>\n | ||||||
8<\/td>\n | Unfrozen Food Unfrozen Food Frozen Foods Frozen Foods <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | Thermal Conductivity Thermal Conductivity <\/td>\n<\/tr>\n | ||||||
17<\/td>\n | Thermal Diffusivity Thermal Diffusivity <\/td>\n<\/tr>\n | ||||||
18<\/td>\n | Heat of Respiration Heat of Respiration <\/td>\n<\/tr>\n | ||||||
19<\/td>\n | Transpiration of Fresh Fruits and Vegetables Transpiration of Fresh Fruits and Vegetables <\/td>\n<\/tr>\n | ||||||
25<\/td>\n | Surface Heat Transfer Coefficient Surface Heat Transfer Coefficient Evaluation of Thermophysical Property Models Evaluation of Thermophysical Property Models <\/td>\n<\/tr>\n | ||||||
28<\/td>\n | Symbols Symbols References References <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Refrigeration Handbook – Chapter 9. Thermal Properties of Foods<\/b><\/p>\n |