Measurement of Thermal Conductivity of Apple at Different Moisture Contents

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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.

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Periodical:

Advanced Materials Research (Volumes 225-226)

Edited by:

Helen Zhang, Gang Shen and David Jin

Pages:

556-559

Citation:

M. Zhang et al., "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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$41.00

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