An optimized method for thermal diffusivity measurement of peeled off fruits and vegetables.
The aim of the present work was to find out the most suitable method for thermal diffusivity measurement of peeled off fruits and vegetables. Three methods reported in the literature, have been examined. One of them is finite difference method, which needs temperature-time measurements at three equi...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
| Published: |
WFL Publisher
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/13055/1/An%20optimized%20method%20for%20thermal%20diffusivity%20measurement%20of%20peeled%20off%20fruits%20and%20vegetables.pdf http://psasir.upm.edu.my/id/eprint/13055/ |
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