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Measurement of the thermal conductivity of foods at high pressure.

Author(s) : DENYS S., HENDRICKX M. E.

Type of article: Article

Summary

The line heat source probe method, widely used for determining conductivity of food materials, was applied in a pilot scale high-pressure unit and the possibility of extending this technique to pressures up to 400 MPa was investigated. Commercially canned tomato paste and apple pulp were used as test products. Probes were calibrated to 1.5% agar gel. A probe specific pressure- and temperature-dependent calibration factor was applied. Accuracy at high pressure was similar to published values.

Details

  • Original title: Measurement of the thermal conductivity of foods at high pressure.
  • Record ID : 2000-2974
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 64 - n. 4
  • Publication date: 1999/07
  • Document available for consultation in the library of the IIR headquarters only.

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