Evaluation of the precision of the modified Fitch method for thermal conductivity measurement of foods

A device was developed for measurement of thermal conductivity of solid food materials above and below freezing. The system is a modification of the Fitch apparatus. A disc-shaped sample with a constant thickness is placed in the compartment between a copper rod and a copper disc. The disc and rod act as a heat source and sink. The instrument was tested and calibrated by measuring the thermal conductivity of ice, frozen chicken meat (white), fresh potato and apple.