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Thermal properties of composites.

Propriétés thermiques de produits composites.

Author(s) : LAGUERRE O., FLICK D.

Type of article: Article

Summary

The study's objective was to estimate heat conductivity and mass heat capacity of composites, for which conventional methods are rather unsuitable. The experiments consisted in placing the product, which is initially at temperature T0, between two plates of aluminium having initial temperatures of T0 + delta T and T0 - delta T. Temperature changes in the aluminium plates were monitored and compared with those calculated by a conduction method, with this model involving the two parameters being sought, i.e., conductivity and mass thermal capacity. Applied to a material with thermal properties known to be similar to those of meat (i.e., methyl cellulose), the method gives results in agreement with literature values. The method was also applied to frozen foods like peas, branch spinach and prepared dishes.

Details

  • Original title: Propriétés thermiques de produits composites.
  • Record ID : 1998-0316
  • Languages: French
  • Source: Rev. gén. Froid - vol. 87 - n. 974
  • Publication date: 1997/06
  • Document available for consultation in the library of the IIR headquarters only.

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