Abstract
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.
Original language | English |
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Pages (from-to) | 71-82 |
Number of pages | 12 |
Journal | Journal of Food Engineering |
Volume | 14 |
Issue number | 1 |
DOIs | |
Publication status | Published - 1991 |
Externally published | Yes |
ASJC Scopus subject areas
- Food Science