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

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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
Issue number4
Publication statusPublished - 1992


ASJC Scopus subject areas

  • Food Science

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