Thermal diffusivity of selected foodstuff:
|Apple, whole||85||0 - 30||1.37|
|Beans, baked||4 - 122||1.68|
|Beef, chuck||66||40 - 65||1.23|
|Beef, round||71||40 - 65||1.33|
|Beef, tongue||68||40 - 65||1.32|
|Halibut||76||40 - 65||1.47|
|Lima beans, pureed||26 - 122||1.80|
|Pea, pureed||16 - 122||1.82|
|Potato, cooked and mashed||78||5||1.23|
Material properties of gases, fluids and solids - densities, specific heats, viscosities and more.
Drying temperature and time for products like food, coffee, fruits, lumber and more.
pH in common food products - like apples, butter, wines and more.
Specific heat of common food and foodstuff like apples, bass, beef, pork and many more.
Bulk densities of some common food products like grain, corn, barley, sugar and more.
Osmotic pressure in food products.
Absolute (dynamic) viscosity for common food products.
Thermal conductivity of selected foodstuff like apples, beef, sugar and more.
Practical storage life for common frozen food products.
Optimal temperature and humidity conditions for common fruits and vegetables.
Heating with microwaves.
Pasteurization methods, time and temperatures.
Figures and tables with thermal diffusivity of liquids and gaseous water at varying temperarures and pressures - SI and Imperial units.
Water content before and after drying - in food and other products cork, grain, soap, peat, wood and more.
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