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Solid Food Thermal Conductivity Determination at High Temperatures
Author(s) -
GRATZEK J. P.,
TOLEDO R. T.
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.tb09389.x
Subject(s) - repeatability , thermocouple , thermal conductivity , materials science , calibration , analytical chemistry (journal) , conductivity , linearity , volume (thermodynamics) , temperature measurement , composite material , chemistry , thermodynamics , electrical engineering , chromatography , mathematics , statistics , physics , engineering
Thermal conductivity of carrots and potatoes was measured using a line heat source probe adapted for measurements to 130°C. Fastest response and rapid attainment of linearity in temperature rise vs In time plots, were obtained with a silicone oil‐filled probe with an uninsulated thermocouple junction. Custom designed electronics to amplify thermocouple output, and computer control of measurements, data acquisition and analysis resulted in 0.4% data repeatability (two standard deviations) for calibration standards. Thermal conductivity of carrot and potato vs temperature agreed well with the published volume fraction model for multi‐component foods.