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An improved thermal conductivity prediction model for fruits and vegetables as a function of temperature, water content and porosity.

Author(s) : RAHMAN M. S., CHEN X. D., PERERA C.

Type of article: Article

Summary

Thermal conductivity values of apple, pear, corn starch, raisin and potato were used to develop the model using 164 data points obtained from the literature. Raisin has the maximum mean percent deviation of 15.1% (standard deviation 10.1) and pear gave minimum mean percent deviation of 6.8% (standard deviation 7.3). The errors for predicting the thermal conductivity are therefore within the range of 6.8-15.1%.

Details

  • Original title: An improved thermal conductivity prediction model for fruits and vegetables as a function of temperature, water content and porosity.
  • Record ID : 1998-0932
  • Languages: English
  • Source: J. Food Eng. - vol. 31 - n. 2
  • Publication date: 1997/02
  • Document available for consultation in the library of the IIR headquarters only.

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