Estimating the high heating value of a high-calorie food using a rigorous thermodynamical approach

IF 1.9 4区工程技术 Q3 ENGINEERING, CHEMICAL

Chemical Engineering Communications Pub Date : 2024-01-09 DOI:10.1080/00986445.2023.2296042

Juan P. Arenas, Luis F. Cardona, Zulamita Zapata-Benabithe, Jorge A. Velásquez

引用次数: 0

Abstract

This work aims to provide a thermodynamic modeling to determine the high heating value (HHV) of food samples, particularly high-calorie food. The HHV is measured experimentally, and a rigorous mode...

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用严格的热力学方法估算高热量食品的高热值

这项工作旨在提供一种热力学模型，以确定食品样品，尤其是高热量食品的高热值（HHV）。高热值是通过实验测定的，并采用了严格的模式...

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Chemical Engineering Communications 工程技术-工程：化工

CiteScore

5.50

自引率

4.00%

发文量

审稿时长

6 months

期刊介绍： Chemical Engineering Communications provides a forum for the publication of manuscripts reporting on results of both basic and applied research in all areas of chemical engineering. The journal''s audience includes researchers and practitioners in academia, industry, and government. Chemical Engineering Communications publishes full-length research articles dealing with completed research projects on subjects such as experimentation (both techniques and data) and new theoretical models. Critical review papers reporting on the current state of the art in topical areas of chemical engineering are also welcome; submission of these is strongly encouraged.