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

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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 languageEnglish
Pages (from-to)71-82
Number of pages12
JournalJournal of Food Engineering
Volume14
Issue number1
DOIs
Publication statusPublished - 1991

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Thermal Conductivity
thermal conductivity
Copper
copper
Food
chicken meat
Ice
Malus
Solanum tuberosum
Meat
Freezing
Chickens
freezing
ice
Hot Temperature
apples
potatoes
heat
Equipment and Supplies
methodology

ASJC Scopus subject areas

  • Food Science

Cite this

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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.",
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