| Autor: |
Shah, K. K., Tong, C. H., Lund, D. B. |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Sep2000, Vol. 65 Issue 6, p962-967, 6p, 2 Diagrams, 1 Chart, 5 Graphs |
| Abstrakt: |
A technique was developed to measure, at a porosity close to zero, the true thermal conductivity of food powders. Samples of low porosities were prepared by mechanically compressing the food powder using a hydraulic press at pressures up to 3.035 x 105 kPa (abs) in specially designed stainless steel cylinders with a dummy probe in place. Variation in porosity of the samples was less than 5%. Thermal conductivity was measured as a function of porosity (0.086 to 0.7), moisture content (0 to 37%, dry basis), and temperature (30 to 150 °C) by the thermal conductivity probe method. The thermal conductivity values decreased with an increase in porosity and increased with an increase in moisture content and temperature. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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