Analysis of various design and operating parameters of the thermal conductivity probe.
Author(s) : MURAKAMI E. G., SWEAT V. E., SASTRY S. K., KOLBE E.
Type of article: Article
Summary
The thermal conductivity (k) probe is derived from an idealized transient heat transfer model; therefore, there are inevitable differences between the real probe and the theoretical model. However, the k probe is still an accurate and practical measurement device with wide-ranging applications if designed and used properly. The paper includes a theoretical derivation of the k probe equation and some experimental and theoretical simulations of parameters that can cause errors in the application of the k probe.
Details
- Original title: Analysis of various design and operating parameters of the thermal conductivity probe.
- Record ID : 1997-3301
- Languages: English
- Source: J. Food Eng. - vol. 30 - n. 1-2
- Publication date: 1996/10
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (3)
See the source
Indexing
-
Propriétés thermiques de produits composites.
- Author(s) : LAGUERRE O., FLICK D.
- Date : 1997/06
- Languages : French
- Source: Rev. gén. Froid - vol. 87 - n. 974
View record
-
Simultaneous determination of specific heat cap...
- Author(s) : SCHMALKO M. E., MORAWICKI R. O., RAMALLO L. A.
- Date : 1997/03
- Languages : English
- Source: J. Food Eng. - vol. 31 - n. 4
View record
-
ADC: new system for the measure of specific hea...
- Author(s) : DOMÍNGUEZ M., PINILLOS J. M., GUTIÉRREZ P., et al.
- Date : 1998/10/21
- Languages : English
- Source: Permafrost and Actions of Natural or Artificial Cooling
- Formats : PDF
View record
-
Microbiologie alimentaire : évaluation de la pr...
- Author(s) : VIVEGNIS J., OGER R., DECALLONNE J.
- Date : 1997
- Languages : French
- Source: Sci. Aliments - vol. 17 - n. 6
View record
-
A technique proposed for measuring thermal cond...
- Author(s) : TAVMAN I. H., TAVMAN S.
- Date : 1997/06/23
- Languages : English
- Source: Modelling of thermal properties and behaviour of foods during production, storage and distribution. Proceedings.
View record