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The needs for thermal properties of foods are reviewed. The present state of the thermal conductivity data for foods is described; gaps in the data are noted with respect to product type and processing condition. Trends in measuring techniques are noted.

Graphs of thermal conductivity as a function of temperature and composition are presented for various food groups. These groupings form a basis for modeling of thermal conductivity of both raw and processed food products.

Thermal conductivity models and estimation techniques are reviewed and tested using the latest data from the literature and from our laboratory. Needs for further research are discussed.

Units:  SI

 

Citation: Symposium, ASHRAE Transactions, 1985, vol. 91, pt. 2B, Honolulu, HI