Thermal conductivity: Literature data compilation for foodstuffs

Krokida, MK; Panagiotou, NM; Maroulis, ZB; Saravacos, GD

dc.contributor.author	Krokida, MK	en
dc.contributor.author	Panagiotou, NM	en
dc.contributor.author	Maroulis, ZB	en
dc.contributor.author	Saravacos, GD	en
dc.date.accessioned	2014-03-01T01:17:16Z
dc.date.available	2014-03-01T01:17:16Z
dc.date.issued	2001	en
dc.identifier.issn	1094-2912	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/14426
dc.subject	Thermal Conductivity	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	HEAT-TRANSFER COEFFICIENT	en
dc.subject.other	FREEZING TIME PREDICTION	en
dc.subject.other	THERMOPHYSICAL PROPERTIES	en
dc.subject.other	WATER-CONTENT	en
dc.subject.other	MOISTURE-CONTENT	en
dc.subject.other	PHYSICAL PROPERTIES	en
dc.subject.other	CONTROL STRATEGY	en
dc.subject.other	RENNET TREATMENT	en
dc.subject.other	CHILLING TIMES	en
dc.subject.other	FOOD MATERIALS	en
dc.title	Thermal conductivity: Literature data compilation for foodstuffs	en
heal.type	journalArticle	en
heal.identifier.primary	10.1081/JFP-100002191	en
heal.identifier.secondary	http://dx.doi.org/10.1081/JFP-100002191	en
heal.language	English	en
heal.publicationDate	2001	en
heal.abstract	Published experimental data on thermal conductivity of food materials are scattered, and their utilization in food processing operations is difficult. Data of thermal conductivity for various foods in recent literature were classified and analyzed. The results of more than 100 food materials, classified in 11 food categories, are presented. The results concern the reported range of variation of moisture data together with the corresponding range of material moisture content and temperature. The relative literature sources are presented for each food material.	en
heal.publisher	MARCEL DEKKER INC	en
heal.journalName	International Journal of Food Properties	en
dc.identifier.doi	10.1081/JFP-100002191	en
dc.identifier.isi	ISI:000169931000008	en
dc.identifier.volume	4	en
dc.identifier.issue	1	en
dc.identifier.spage	111	en
dc.identifier.epage	137	en