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...
| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
Universiti Putra Malaysia Press
1993
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| Online Access: | http://psasir.upm.edu.my/id/eprint/3080/ http://psasir.upm.edu.my/id/eprint/3080/1/Measurement_of_Thermal_Conductivity_of_Foods.pdf |
| _version_ | 1848839429786959872 |
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| author | Ali, Asbi Tew, K. K. |
| author_facet | Ali, Asbi Tew, K. K. |
| author_sort | Ali, Asbi |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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). |
| first_indexed | 2025-11-15T07:11:19Z |
| format | Article |
| id | upm-3080 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T07:11:19Z |
| publishDate | 1993 |
| publisher | Universiti Putra Malaysia Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-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 |
| spellingShingle | Ali, Asbi Tew, K. K. Measurement of Thermal Conductivity of Foods in Situ by aNon-Steady State Method |
| title | 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_short | 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 |
| url | http://psasir.upm.edu.my/id/eprint/3080/ http://psasir.upm.edu.my/id/eprint/3080/1/Measurement_of_Thermal_Conductivity_of_Foods.pdf |