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).
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U2 - 10.1016/0260-8774(92)90009-U
DO - 10.1016/0260-8774(92)90009-U
M3 - Article
AN - SCOPUS:0026711377
SN - 0260-8774
VL - 15
SP - 261
EP - 268
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 4
ER -