Share

IIR document

COMPARATIVE STUDY OF EMPIRICAL AND NUMERICAL METHODS OF THERMAL DIFFUSIVITY MEASUREMENT.

Author(s) : ANSARI F. A.

Summary

TWO METHODS WERE SUGGESTED FOR THE MEASUREMENT OF THERMAL DIFFUSIVITY. THE FORMER IS BASED ON THE FINITE DIFFERENCE SOLUTION OF HEAT CONDUCTION EQUATIONS FOR THE SIMULTANEOUS RECORDING OF TIME AND TEMPERATURE AT 3 EQUIDISTANT LOCATIONS IN THE FOOD FLESH. THE LATTER IS AN EMPIRICAL APPROACH REQUIRING THE TIME-TEMPERATURE HISTORY AT A SINGLE LOCATION. BOTH METHODS WERE USED FOR THE DETERMINATION OF THE THERMAL DIFFUSIVITY OF GUAVA JELLY. THE STATISTICAL ANALYSIS OF 45 MEASUREMENT RESULTS SHOWED A VARIATION OF 19.6% WITH THE FINITE DIFFERENCE METHOD AND 8% WITH THE EMPIRICAL METHOD.

Available documents

Format PDF

Pages: 235-239

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: COMPARATIVE STUDY OF EMPIRICAL AND NUMERICAL METHODS OF THERMAL DIFFUSIVITY MEASUREMENT.
  • Record ID : 1988-1014
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (509)
See the conference proceedings

Indexing