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Measurement of Thermal Conductivity of Foods in Situ by aNon-Steady State Method

An improved line heat source thermal conductivity probe was designed to simplify the construction and extend the life of thermal conductivity probes for use in the determination of thermal properties of foods. The probe was designed with the thermocouple on the outside of a cylindrical heater ins...

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Main Authors: Ali, Asbi, Tew, K. K.
Format: Article
Language:English
English
Published: Universiti Putra Malaysia Press 1993
Online Access:http://psasir.upm.edu.my/id/eprint/3080/1/Measurement_of_Thermal_Conductivity_of_Foods.pdf
http://psasir.upm.edu.my/id/eprint/3080/
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spelling my.upm.eprints.30802013-05-27T07:05:35Z http://psasir.upm.edu.my/id/eprint/3080/ Measurement of Thermal Conductivity of Foods in Situ by aNon-Steady State Method Ali, Asbi Tew, K. K. An improved line heat source thermal conductivity probe was designed to simplify the construction and extend the life of thermal conductivity probes for use in the determination of thermal properties of foods. The probe was designed with the thermocouple on the outside of a cylindrical heater instead of being placed inside a hypodermic needle as used by most researchers in the literature. The utility of the apparatus was checked by measuring the thermal conductivity of food samples with varying conditions of moisture content and at different ambient temperatures. Linearity of temperature versus logarithm of time was obtained after 8 to 10 minutes (r2 = 0.985). Universiti Putra Malaysia Press 1993 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/3080/1/Measurement_of_Thermal_Conductivity_of_Foods.pdf Ali, Asbi and Tew, K. K. (1993) Measurement of Thermal Conductivity of Foods in Situ by aNon-Steady State Method. Pertanika Journal of Science & Technology, 1 (1). pp. 153-157. ISSN 0128-7680 English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description An improved line heat source thermal conductivity probe was designed to simplify the construction and extend the life of thermal conductivity probes for use in the determination of thermal properties of foods. The probe was designed with the thermocouple on the outside of a cylindrical heater instead of being placed inside a hypodermic needle as used by most researchers in the literature. The utility of the apparatus was checked by measuring the thermal conductivity of food samples with varying conditions of moisture content and at different ambient temperatures. Linearity of temperature versus logarithm of time was obtained after 8 to 10 minutes (r2 = 0.985).
format Article
author Ali, Asbi
Tew, K. K.
spellingShingle Ali, Asbi
Tew, K. K.
Measurement of Thermal Conductivity of Foods in Situ by aNon-Steady State Method
author_facet Ali, Asbi
Tew, K. K.
author_sort Ali, Asbi
title Measurement of Thermal Conductivity of Foods in Situ by aNon-Steady State Method
title_short Measurement of Thermal Conductivity of Foods in Situ by aNon-Steady State Method
title_full Measurement of Thermal Conductivity of Foods in Situ by aNon-Steady State Method
title_fullStr Measurement of Thermal Conductivity of Foods in Situ by aNon-Steady State Method
title_full_unstemmed Measurement of Thermal Conductivity of Foods in Situ by aNon-Steady State Method
title_sort measurement of thermal conductivity of foods in situ by anon-steady state method
publisher Universiti Putra Malaysia Press
publishDate 1993
url http://psasir.upm.edu.my/id/eprint/3080/1/Measurement_of_Thermal_Conductivity_of_Foods.pdf
http://psasir.upm.edu.my/id/eprint/3080/
_version_ 1643822508127813632
score 13.18916

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