Paper Title:
Measurement of Thermal Conductivity of Apple at Different Moisture Contents
  Abstract

Based on idealized non-steady state transient heat conduction model, the thermal conductivities of apple samples were determined at various moisture contents by using a specifically designed apparatus. The apparatus is rapidly, simply, accurately and only has relatively small sample requirement. Experimental data of thermal conductivities of apples showed a tendency of linear increase with the increase of moisture content of apple sample at the same temperature. An empirical correlation model for the thermal conductivity of apple as a function of moisture content was obtained. The developed model can be used to predict the thermal conductivity of apple satisfactorily in the entire range of moisture content. The results can be better contributed to the food engineering application.

  Info
Periodical
Advanced Materials Research (Volumes 225-226)
Edited by
Helen Zhang, Gang Shen and David Jin
Pages
556-559
DOI
10.4028/www.scientific.net/AMR.225-226.556
Citation
M. Zhang, J. H. Chen, Z. H. Che, H. Z. Zhao, J. H. Lu, "Measurement of Thermal Conductivity of Apple at Different Moisture Contents", Advanced Materials Research, Vols. 225-226, pp. 556-559, 2011
Online since
April 2011
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Price
$32.00
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