An optimized method for thermal diffusivity measurement of peeled off fruits and vegetables.

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An optimized method for thermal diffusivity measurement of peeled off fruits and vegetables.

The aim of the present work was to find out the most suitable method for thermal diffusivity measurement of peeled off fruits and vegetables. Three methods reported in the literature, have been examined. One of them is finite difference method, which needs temperature-time measurements at three equi...

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Bibliographic Details
Main Authors:	F.A., Ansari, Abbas, Kassim Ali, Bakar, Jamilah
Format:	Article
Language:	English English
Published:	WFL Publisher 2009
Online Access:	http://psasir.upm.edu.my/id/eprint/13055/ http://psasir.upm.edu.my/id/eprint/13055/1/An%20optimized%20method%20for%20thermal%20diffusivity%20measurement%20of%20peeled%20off%20fruits%20and%20vegetables.pdf

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