Thermal diffusivity of granular and porous foods at low moisture content

Kostaropoulos, AE; Saravacos, GD

dc.contributor.author	Kostaropoulos, AE	en
dc.contributor.author	Saravacos, GD	en
dc.date.accessioned	2014-03-01T01:13:28Z
dc.date.available	2014-03-01T01:13:28Z
dc.date.issued	1997	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/12496
dc.subject	Computer Simulation	en
dc.subject	Food Processing	en
dc.subject	Moisture Content	en
dc.subject	Potato	en
dc.subject	Thermal Conductivity	en
dc.subject	Thermal Diffusivity	en
dc.subject	Transport Properties	en
dc.subject	Freeze Dried	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Crops	en
dc.subject.other	Grain (agricultural product)	en
dc.subject.other	Granular materials	en
dc.subject.other	Meats	en
dc.subject.other	Moisture	en
dc.subject.other	Porosity	en
dc.subject.other	Porous materials	en
dc.subject.other	Starch	en
dc.subject.other	Thermal conductivity of solids	en
dc.subject.other	Thermal diffusion in solids	en
dc.subject.other	Heated probe method	en
dc.subject.other	Food processing	en
dc.title	Thermal diffusivity of granular and porous foods at low moisture content	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0260-8774(97)00036-8	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0260-8774(97)00036-8	en
heal.language	English	en
heal.publicationDate	1997	en
heal.abstract	Thermal diffusivity is an important transport property of foods, which is useful in computations, simulation and control of several unsteady-state food processing operations. Limited data on thermal diffusivity are available, especially, at low moistures, which are of interest in drying and storage processes. Experimental values of the thermal diffusivity (alpha) in the low moisture range were obtained directly for freeze-dried coffee, potato and meat, using the transient method of Dickerson (1965), and indirectly for granular starch, flour, rice, and raisins, using thermal conductivities, obtained by the heated probe method. A nonlinear relationship was found between (alpha) and moisture content in granular and! porous foods in the low moisture region. An evaluation of published data indicates a strong effect of physical structure (especially porosity) on the thermal diffusivity. A similar effect has been observed on the moisture diffusivity. These anomalies may be related to the state of water (adsorbed or capillary) in the porous structure of the low-moisture foods. (C) 1997 Elsevier Science Limited.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/S0260-8774(97)00036-8	en
dc.identifier.isi	ISI:000071070400008	en
dc.identifier.volume	33	en
dc.identifier.issue	1-2	en
dc.identifier.spage	101	en
dc.identifier.epage	109	en