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Predicting the thermal conductivity of low water-content foods.

Predicción de la conductividad térmica de los alimentos con bajo contenido de agua.

Author(s) : CARSON J. K., WANG J. F., NORTH M. F., et al.

Type of article: Article

Summary

In this paper a generic method for predicting the thermal conductivity of frozen foods which was successfully applied to high water-content foods, was applied to low water-content foods in both the frozen and unfrozen states. The method used a simple algebraic thermal conductivity model which required only data for the foods composition and thermal conductivity data for the major food components which are widely available in the literature. The method was tested by comparing its predictions to thermal conductivity data from the literature for salted and unsalted butter, a variety of cheeses, sponge cake and defatted soy flour. As for high-water-content foods, prediction accuracies were better for temperatures above 0°C than for below 0°C. However, predictions within ±20% were achieved for the majority of foods considered. The results show that the thermal conductivity prediction method is more generally applicable, and not restricted to frozen foods.

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Pages: 18-24 (6 p.)

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Details

  • Original title: Predicción de la conductividad térmica de los alimentos con bajo contenido de agua.
  • Record ID : 30004365
  • Languages: Spanish
  • Source: Frío Calor Aire acondicionado - vol. 40 - n. 448
  • Publication date: 2012/06

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