Thermal Conductivity of Several Liquid Foods

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著者

    • MURAMATSU Yoshiki
    • Department of Food Science and Technology, Faculty of Bio-industry, Tokyo University of Agriculture
    • TAGAWA Akio
    • Graduate School of Science and Technology, Chiba University
    • KASAI Takamasa
    • Department of Food Science and Technology, Faculty of Bio-industry, Tokyo University of Agriculture

抄録

The thermal conductivity of eight kinds of liquid foods of total solid content between 10 and 60wt% was measured by a transient heat flow method using twin probes at temperatures ranging from 10 to 50°C. The effects of temperature and total solid content on the thermal conductivity of sample solutions were investigated. The thermal conductivity of the samples could be represented as a function of both tem-perature and total solid content. The observed values were compared with values calculated from the three typical structural models for thermal conductivity, i.e., series, parallel, and random heat transfer models. A new model to predict the thermal conductivity of liquid foods, defined as a combination of parallel and random models, was developed, and the observed data agreed well with the values calculated from the new model.

収録刊行物

  • Food science and technology research  

    Food science and technology research 11(3), 288-294, 2005-11-01 

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10018084376
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
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