On the effective thermal diffusivity of water-protein-fat food system [using soybean curd]

Kong, J.Y. . Dept. of Refrigeration and Food Preservation Engineering

On the effective thermal diffusivity of water-protein-fat food system [using soybean curd]

1982

Kong, J.Y. (National Fisheries Univ. of Busan, Busan (Korea R.). Dept. of Refrigeration and Food Preservation Engineering)

One dimensional unsteady heat conduction was studied on soybean curd as a water-protein-fat food system. This heterogeneous soybean curd could be treated as homogeneous material for the unsteady heat conduction by "effective" thermal diffusivity. Measurements were made with an apparatus designed and constructed by the author and also made with ice to establish the reliability, the reproducibility and the accuracy of the apparatus. The effective thermal diffusivity of soybean curd was substantially dependent on the fraction of protein and fat as well as water

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