Thermal conductivity of four food materials as a single function of porosity and water content

Research output: Contribution to journalArticle

19 Citations (Scopus)

Abstract

A thermal conductivity prediction regression equation was developed for four food materials as a single function of moisture content, porosity and initial thermal conductivity. It was assumed that temperature has a negligible effect on thermal conductivity. Thermal conductivity values of beef, apple, potato, pear and squid were used to develop the regression equation considering 122 points from the literature. The regression coefficient was 0·992. Squid gave the maximum mean per cent deviation of 11·89% (standard deviation 14·39). Potato gave minimum mean per cent deviation of 4·10% (standard deviation 1·74).

Original languageEnglish
Pages (from-to)261-268
Number of pages8
JournalJournal of Food Engineering
Volume15
Issue number4
DOIs
Publication statusPublished - 1992

Fingerprint

Thermal Conductivity
Porosity
thermal conductivity
porosity
water content
Food
Decapodiformes
Water
Solanum tuberosum
squid
potatoes
Pyrus
Malus
pears
beef
apples
Temperature
prediction
temperature

ASJC Scopus subject areas

  • Food Science

Cite this

Thermal conductivity of four food materials as a single function of porosity and water content. / Shafiur Rahman, Md.

In: Journal of Food Engineering, Vol. 15, No. 4, 1992, p. 261-268.

Research output: Contribution to journalArticle

@article{80a486097f444478bb251647894a283c,
title = "Thermal conductivity of four food materials as a single function of porosity and water content",
abstract = "A thermal conductivity prediction regression equation was developed for four food materials as a single function of moisture content, porosity and initial thermal conductivity. It was assumed that temperature has a negligible effect on thermal conductivity. Thermal conductivity values of beef, apple, potato, pear and squid were used to develop the regression equation considering 122 points from the literature. The regression coefficient was 0·992. Squid gave the maximum mean per cent deviation of 11·89{\%} (standard deviation 14·39). Potato gave minimum mean per cent deviation of 4·10{\%} (standard deviation 1·74).",
author = "{Shafiur Rahman}, Md",
year = "1992",
doi = "10.1016/0260-8774(92)90009-U",
language = "English",
volume = "15",
pages = "261--268",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier Limited",
number = "4",

}

TY - JOUR

T1 - Thermal conductivity of four food materials as a single function of porosity and water content

AU - Shafiur Rahman, Md

PY - 1992

Y1 - 1992

N2 - A thermal conductivity prediction regression equation was developed for four food materials as a single function of moisture content, porosity and initial thermal conductivity. It was assumed that temperature has a negligible effect on thermal conductivity. Thermal conductivity values of beef, apple, potato, pear and squid were used to develop the regression equation considering 122 points from the literature. The regression coefficient was 0·992. Squid gave the maximum mean per cent deviation of 11·89% (standard deviation 14·39). Potato gave minimum mean per cent deviation of 4·10% (standard deviation 1·74).

AB - A thermal conductivity prediction regression equation was developed for four food materials as a single function of moisture content, porosity and initial thermal conductivity. It was assumed that temperature has a negligible effect on thermal conductivity. Thermal conductivity values of beef, apple, potato, pear and squid were used to develop the regression equation considering 122 points from the literature. The regression coefficient was 0·992. Squid gave the maximum mean per cent deviation of 11·89% (standard deviation 14·39). Potato gave minimum mean per cent deviation of 4·10% (standard deviation 1·74).

UR - http://www.scopus.com/inward/record.url?scp=0026711377&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0026711377&partnerID=8YFLogxK

U2 - 10.1016/0260-8774(92)90009-U

DO - 10.1016/0260-8774(92)90009-U

M3 - Article

VL - 15

SP - 261

EP - 268

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 4

ER -