General form of thermal conductivity equation for an Apple sample during drying: Variation with moisture content and temperature

The general correlation developed by Rahman¹to predict the isothermal thermal conductivity of foods is limited to use when porosity approaches to 1.0. An improved equation is proposed which is applicable for all porosity ranges, wide ranges of temperatures moisture contents. This new model is tested against the experimental data on thermal conductivity of an Apple sample and is shown to be appropriate. In this paper, another general model proposed by Krischer² is also applied and the results are discussed.