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ECONOMICAL AND RELIABLE METHOD OF MEASURING THERMAL CONDUCTIVITY OF FOOD PACKAGES.

Author(s) : ANSARI F. A.

Summary

IN EARLIER REPORTS, EMPIRICAL RELATIONS WERE REPORTED FOR BIOT NUMBER AS A FUNCTION OF FOURIER NUMBER, NORMALIZED SPACE CO-ORDINATE AND DIMENSIONLESS TEMPERATURE FOR SOLIDS WHICH CAN BE APPROXIMATED WITH INFINITE SLABS, INFINITE CYLINDERS OR SPHERES. IT WAS OBSERVED THAT IN MORE THAN 85% OF DATA POINTS THE ERROR WAS LESS THAN ABOUT 3%. TIME-TEMPERATURE MEASUREMENTS AT A SINGLE LOCATION DURING PRECOOLING EXPERIMENTS ON PEA PACKAGES WERE USED. THESE THERMAL CONDUCTIVITY VALUES WERE USED TO SOLVE THE TRANSIENT HEAT CONDUCTION EQUATIONS AND CALCULATEDTEMPERATURES WERE COMPARED WITH MEASUREMENT RESULTS ; A CONSISTENTLY GOOD AGREEMENT WAS OBSERVED.

Details

  • Original title: ECONOMICAL AND RELIABLE METHOD OF MEASURING THERMAL CONDUCTIVITY OF FOOD PACKAGES.
  • Record ID : 1987-1797
  • Languages: English
  • Publication date: 1986/09/17
  • Source: Source: Int. Conf. Energy Sav. Refrig., Xi'an
    184-187; 5 fig.; 2 tabl.; 9 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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