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THERMAL CONDUCTIVITY OF FOOD: PRESENT STATE OF THE DATA.

Author(s) : SWEAT V. E.

Summary

THE PRESENT STATE OF THE THERMAL CONDUCTIVITY DATA FOR FOODS IS DESCRIBED ; GAPS IN THE DATA ARE NOTED WITH RESPECT TO PRODUCT TYPE AND PROCESSING CONDITION. TRENDS IN MEASURING TECHNIQUES ARE NOTED. GRAPHS OF THERMAL CONDUCTIVITY AS A FUNCTION OF TEMPERATURE AND COMPOSITION ARE PRESENTED FOR VARIOUS FOOD GROUPS. THESE GROUPINGS FORM A BASIS FOR MODELING OF THERMAL CONDUCTIVITY OF BOTH RAW AND PROCESSED FOOD PRODUCTS. THERMAL CONDUCTIVITY MODELS AND ESTIMATION TECHNIQUES ARE REVIEWED AND TESTED USING THE LATEST DATA.

Details

  • Original title: THERMAL CONDUCTIVITY OF FOOD: PRESENT STATE OF THE DATA.
  • Record ID : 1987-0122
  • Languages: English
  • Publication date: 1985
  • Source: Source: ASHRAE Trans.
    vol. 91; n. 2B; 299-311; 7 fig.; 2 tabl.; 27 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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