A general form of thermal conductivity equation for an apple sample during drying

Variation with moisture content and temperature

Md Shafiur Rahman, X. Dong Chen

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

The general correlation developed by Rahman1 to 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.

Original languageEnglish
Pages (from-to)2153-2165
Number of pages13
JournalDrying Technology
Volume13
Issue number8-9
Publication statusPublished - 1995

Fingerprint

drying
moisture content
Thermal conductivity
Drying
Moisture
thermal conductivity
Porosity
porosity
food
Temperature
temperature

Keywords

  • Apple
  • Drying
  • Modelling
  • Thermal conductivity

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Physical and Theoretical Chemistry

Cite this

A general form of thermal conductivity equation for an apple sample during drying : Variation with moisture content and temperature. / Rahman, Md Shafiur; Chen, X. Dong.

In: Drying Technology, Vol. 13, No. 8-9, 1995, p. 2153-2165.

Research output: Contribution to journalArticle

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