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

Md Shafiur Rahman; X. Dong Chen

doi:10.1080/07373939508917071

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 journal › Comment/debate › peer-review

9 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	2153-2165
Number of pages	13
Journal	Drying Technology
Volume	13
Issue number	8-9
DOIs	https://doi.org/10.1080/07373939508917071
Publication status	Published - Jan 1 1995
Externally published	Yes

Keywords

Apple
drying
modelling
thermal conductivity

ASJC Scopus subject areas

Chemical Engineering(all)
Physical and Theoretical Chemistry

Access to Document

10.1080/07373939508917071

Cite this

@article{a460445d84ea4f38a0c35789f88dd9ef,

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

abstract = "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.",

keywords = "Apple, drying, modelling, thermal conductivity",

author = "Rahman, {Md Shafiur} and Chen, {X. Dong}",

year = "1995",

month = jan,

day = "1",

doi = "10.1080/07373939508917071",

language = "English",

volume = "13",

pages = "2153--2165",

journal = "Drying Technology",

issn = "0737-3937",

publisher = "Taylor and Francis Ltd.",

number = "8-9",

}

TY - JOUR

T1 - General form of thermal conductivity equation for an Apple sample during drying

T2 - Variation with moisture content and temperature

AU - Rahman, Md Shafiur

AU - Chen, X. Dong

PY - 1995/1/1

Y1 - 1995/1/1

N2 - 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.

AB - 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.

KW - Apple

KW - drying

KW - modelling

KW - thermal conductivity

UR - http://www.scopus.com/inward/record.url?scp=0000773603&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0000773603&partnerID=8YFLogxK

U2 - 10.1080/07373939508917071

DO - 10.1080/07373939508917071

M3 - Comment/debate

AN - SCOPUS:0000773603

SN - 0737-3937

VL - 13

SP - 2153

EP - 2165

JO - Drying Technology

JF - Drying Technology

IS - 8-9

ER -

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

Abstract

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this