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THERMAL DIFFUSIVITY OF NONHOMOGENEOUS FOOD
Author(s) -
OLIVARES M.,
GUZMAN J. A.,
SOLAR I.
Publication year - 1986
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1986.tb00005.x
Subject(s) - thermal diffusivity , mass diffusivity , thermodynamics , food science , environmental science , chemistry , physics
Thermal diffusivity of nonhomogeneous canned food were evaluated through heat penetration experiments. The values obtained are in the range between 1.5 and 2.0 × 10 –7 m 2 /s, which agreed reasonably with previous values reported in the literature. The reliability of the applied theoretical model, the heat conduction equation for a finite cylinder, was fairly good. Previous correlations between thermal diffusivity and humidity is attributed to the existence of other variables that affect the thermal diffusivity, namely the particle size of the disperse phase, its distribution, and the viscosity and water content of the continuous phase.