Perilaku Perpindahan panas pada Produk Pertanian berbentuk Bola Pejal selama Proses Pemasakan = Behavior of Heat Transfer in Solid Sphere Shape of Agriculture Product during Cooking Process

• المؤلف الرئيسي: Perpustakaan UGM, i-lib
• التنسيق: مقال NonPeerReviewed
• منشور في: [Yogyakarta] : Universitas Gadjah Mada 2003
• الموضوعات: Jurnal i-lib UGM
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/17318/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=69
• المؤسسة: Universitas Gadjah Mada

The objectives of this research were to develop mathematical models of heat transfer in the agriculture product with solid sphere shaped during cooking process with and without considering the energies needed to change the physical and chemical features of the product. Model 1 with the assumptions g...