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Reference Materials for Calibrating Probes Used for Measuring Thermal Conductivity of Frozen Foods
Author(s) -
TONG C.H.,
SHEEN S.,
SHAH K.K.,
HUANG V.T.,
LUND D.B.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb03240.x
Subject(s) - thermal conductivity , materials science , copper , mass fraction , thermal , volume (thermodynamics) , volume fraction , bentonite , conductivity , analytical chemistry (journal) , fraction (chemistry) , thermal conductivity measurement , heat transfer , thermodynamics , mineralogy , composite material , chemistry , chromatography , metallurgy , geology , geotechnical engineering , physics
Reference materials which contained either 8% or 10% bentonite pastes and very fine pure copper powder (300 mesh, 30–.55%), provided thermal conductivities ranging from 0.9 to 1.9 W/mK. These materials were used to calibrate probes for measuring thermal conductivity of frozen food materials. Thermal conductivity values measured by the steady‐state (parallel plate) method, the unsteady‐state heat transfer (heating curve) method, and the probe method agreed within 5%. Although experimental density and heat capacity data of copper‐filled bentonite pastes agreed with a mass average value of component properties, measured thermal conductivity values were much lower than the volume fraction average values.