MECHANISMS OF FREEZE DEHYDRATION

Abstract

The total normal emissivity of lean beef, beef fat, and freeze dried beef has been measured. For a temperature range of 66 F to 94 F, the emissivities of all substances varied between .73 and .78. The instrument used for the measurements is described. The accuracy of the instrument changes with temperature, but for the temperature range used it is accurate within plus or minus 4%.

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Document Details

Document Type
Technical Report
Publication Date
Dec 28, 1961
Accession Number
AD0283063

Entities

People

  • H. L. Miller
  • J. D. Bannister
  • J. E. Sunderland
  • N. Koumoutsos
  • V. Sevcik

Organizations

  • Northwestern University

Tags

Communities of Interest

  • Air Platforms
  • Cyber
  • Energy and Power Technologies

DTIC Thesaurus Topics

  • Accuracy
  • Energy
  • Freeze Drying
  • Heat Energy
  • Heat Transfer
  • Heat Transmission
  • Latent Heat
  • Measurement
  • Moisture Content
  • Partial Pressure
  • Pressure Distribution
  • Pressure Gradients
  • Pressure Measurement
  • Temperature Gradients
  • Thermal Conductivity
  • Vapor Pressure
  • Water Vapor

Fields of Study

  • Physics

Readers

  • Gender and Food Studies
  • Thermal Physics or Thermal Science.