Document Type
Thesis - Open Access
Award Date
1933
Degree Name
Master of Science (MS)
Department / School
Mechanical Engineering
Abstract
It is generally known that water has a definite boiling temperature for each pressure to which its surface is subjected and that wet steam generated in a closed vessel maintains a definite temperature-pressure relation. Under each condition of temperature and pressure the steam contains a fixed amount of available energy stored as heat and called, "Heat Content" the value of which is usually based upon an arbitrary zero fixed a 32 degrees F., the freezing temperature of water under one atmosphere of pressure.
Library of Congress Subject Headings
Pressure cooking
Food -- Effect of heat on
Format
application/pdf
Number of Pages
87
Publisher
South Dakota State University
Rights
No Copyright - Non-Commercial Use Only
http://rightsstatements.org/vocab/NoC-NC/1.0/
Recommended Citation
Aldrich, Benjamin M., "The Effects of Temperature and Pressure Variation on the Process of Cooking Foods" (1933). Electronic Theses and Dissertations. 1922.
https://openprairie.sdstate.edu/etd/1922