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A new method for predicting the effective thermal conductivity of porous foods applied to sponge cake.

Author(s) : CARSON J. K., LOVATT S. J.

Summary

The paper outlines a generic method for predicting the thermal conductivity of porous foods. The method identifies two types of porosity, 'internal' and 'external', and makes use of thermal conductivity bounds, proposed previously, that confine the range of possible thermal conductivity values for both types of porosity and for a given composition. A step by step procedure allows the user to select an appropriate effective thermal conductivity model for a particular food. The method was applied to sponge cakes, and the predictions from the method agreed with the measured data within the uncertainty of the measurements. However, the final step in the procedure in which the user is required to estimate the numerical value of the parameter of the models, albeit within certain constraints, is, at this stage, a largely intuitive process, and requires further development.

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Details

  • Original title: A new method for predicting the effective thermal conductivity of porous foods applied to sponge cake.
  • Record ID : 2004-2377
  • Languages: English
  • Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Publication date: 2003/08/17

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