Effects of temperature and composition on the thermal conductivity and thermal diffusivity of some food components
1986
Choi, Y.H. (Kyongbuk National Univ., Taegu (Korea R.). Dept. of Food Science and Technology)
The thermal conductivity and thermal diffusivity of food were heavily dependent on temperature and composition. The thermal properties of pure component solids were determined by the proposed model at a temperature range of -40 deg C to 150 deg C from the experimental values of 10%, 30% and 60% solid content suspensions. The major components of food products were proteins (albumin, casein, whey protein, meat protein and gluten), lipids(milk fat, vegetable oil, lard and corn oil), carbohydrates (dextrose, lactose, sugar and starch), fibers (cellulose and pectin), and milk salts. A modified probe method was used to measure these properties of pure component suspensions of each major component of food products
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