Thermal Conductivity of Several Liquid Foods

• 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

Abstract

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.

Journal

• Food Science and Technology Research

  Food Science and Technology Research 11 (3), 288-294, 2005

  Japanese Society for Food Science and Technology

Keywords

• Liquid Food
• Thermal conductivity
• Twin probe method
• Heat transfer model

Details

• CRID: 1390282679431306496
• NII Article ID: 10018084376
• NII Book ID: AA11320122
• DOI: 10.3136/fstr.11.288
• ISSN: 18813984
• ISSN: 13446606
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed