Measurement of Thermal Conductivity of Foods in Situ by aNon-Steady State Method
An improved line heat source thermal conductivity probe was designed to simplify the construction and extend the life of thermal conductivity probes for use in the determination of thermal properties of foods. The probe was designed with the thermocouple on the outside of a cylindrical heater ins...
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| 主要な著者: | , |
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| フォーマット: | 論文 |
| 言語: | English English |
| 出版事項: |
Universiti Putra Malaysia Press
1993
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/3080/1/Measurement_of_Thermal_Conductivity_of_Foods.pdf http://psasir.upm.edu.my/id/eprint/3080/ |
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| 要約: | An improved line heat source thermal conductivity probe was designed to
simplify the construction and extend the life of thermal conductivity probes for
use in the determination of thermal properties of foods. The probe was
designed with the thermocouple on the outside of a cylindrical heater instead
of being placed inside a hypodermic needle as used by most researchers in the
literature. The utility of the apparatus was checked by measuring the thermal
conductivity of food samples with varying conditions of moisture content and
at different ambient temperatures. Linearity of temperature versus logarithm
of time was obtained after 8 to 10 minutes (r2 = 0.985). |
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