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Effective thermal conductivity of a high porosity model food at negative and positive temperatures.

Author(s) : HAMDAMI N., MONTEAU J. Y., LE BAIL A.

Summary

The aim of the work was to develop a model of apparent thermal conductivity in a material with high porosity. The effective thermal conductivity of a porous food model (cellulose sponge, 60% moisture content, 0.59-0.92 porosity) was measured by a line-source heat probe system in the range -35 to 25 °C. Two predictive models of the effective thermal conductivity of porous food were developed (Krischer and Maxwell models). The effective thermal conductivities predicted by the models were in good agreement with the experimental data. The model including the effect of evaporation-condensation phenomenon in addition to heat conduction can be useful to predict the effective thermal conductivity of high porosity foodstuffs.

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Details

  • Original title: Effective thermal conductivity of a high porosity model food at negative and positive temperatures.
  • Record ID : 2004-2141
  • Languages: English
  • Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Publication date: 2003/08/17

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