Thermal conductivity ofapple and potato samples was measured by means of a specificully designed apparatus based on Fitch’s method. The thermal conductivity was determined at various moisture contents at the sample mean temperature of 30°C. As expected the conductivity decreases with the decrease in moisture content. Thermal conductivity data were correlated with moisture content using a straight line.
Experimental determination of thermal conductivity of apple and potato at different moisture contents / Donsi, Giorgio; Ferrari, Giovanna.; Nigro, Roberto. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 30:3-4(1996), pp. 263-268.
Experimental determination of thermal conductivity of apple and potato at different moisture contents
Nigro RobertoInvestigation
1996
Abstract
Thermal conductivity ofapple and potato samples was measured by means of a specificully designed apparatus based on Fitch’s method. The thermal conductivity was determined at various moisture contents at the sample mean temperature of 30°C. As expected the conductivity decreases with the decrease in moisture content. Thermal conductivity data were correlated with moisture content using a straight line.| File | Dimensione | Formato | |
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