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Simultaneous determination of thermal conductivity and diffusivity of foods using a point heat source probe: a theoretical analysis.

Author(s) : VOUDOURIS N., HAYAKAWA K.

Type of article: Article

Summary

A computerized mathematical model was developed to examine theoretically the applicability of a continuous point heat source method for simultaneous determination of thermal conductivity and thermal diffusivity of foods by developing proper data reduction methods. Estimated thermal conductivity for 15 different foods was in good agreement with values obtained from the literature (2.5% maximum deviation), whereas the agreement for thermal diffusivity was reasonably good only for foods with large thermal diffusivity values. A small overall thermal contact conductance coefficient introduced an error of 46% in thermal conductivity and 35% in thermal diffusivity determination.

Details

  • Original title: Simultaneous determination of thermal conductivity and diffusivity of foods using a point heat source probe: a theoretical analysis.
  • Record ID : 1995-3555
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 27 - n. 6
  • Publication date: 1994

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