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Measurement of Food Thermal Conductivity Using Differential Scanning Calorimetry
Author(s) -
BUHRI A.B.,
SINGH R.P.
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.tb06134.x
Subject(s) - differential scanning calorimetry , thermocouple , thermal conductivity , calorimeter (particle physics) , analytical chemistry (journal) , materials science , atmospheric temperature range , chemistry , composite material , thermodynamics , chromatography , physics , optics , detector
To measure thermal conductivity of foods, an attachment to a differential scanning calorimeter was constructed. A needle probe with a 40 gauge type‐T thermocouple was used to measure the temperature of a cylindrical food sample. The DSC heating pan temperature was maintained at 40°C, and then raised to 50°C. The average thermal conductivities of rutabagas, radish, parsnip, turnip, potato, green apple, and carrot were 0.447, 0.499, 0.392, 0.480, 0.552, 0.405, and 0.564 W/m°C, respectively, for a temperature range between 40–50°C. The DSC method was reliable, precise, and a relatively rapid technique for determining thermal conductivity of foods.