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

ASJC Scopus subject areas

  • Food Science

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