Thermal conductivity prediction for foodstuffs: Effect of moisture content and temperature

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

dc.contributor.author	Maroulis, ZB	en
dc.contributor.author	Saravacos, GD	en
dc.contributor.author	Krokida, MK	en
dc.contributor.author	Panagiotou, NM	en
dc.date.accessioned	2014-03-01T01:18:26Z
dc.date.available	2014-03-01T01:18:26Z
dc.date.issued	2002	en
dc.identifier.issn	1094-2912	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/15007
dc.subject	Moisture Content	en
dc.subject	Thermal Conductivity	en
dc.subject.classification	Food Science & Technology	en
dc.title	Thermal conductivity prediction for foodstuffs: Effect of moisture content and temperature	en
heal.type	journalArticle	en
heal.identifier.primary	10.1081/JFP-120015604	en
heal.identifier.secondary	http://dx.doi.org/10.1081/JFP-120015604	en
heal.language	English	en
heal.publicationDate	2002	en
heal.abstract	A wide variation of the reported experimental data of thermal conductivity of solid good materials makes difficult their utilization in food processing applications. The published values of thermal conductivity of various foods were classified and analyzed statistically to reveal the influence of material moisture content and temperature. Empirical models, relating thermal conductivity to material moisture content and temperature, are fitted to all literature data for each material. The data are screened carefully using residual analysis techniques. A potential model is proposed and parameters are estimated for different foods.	en
heal.publisher	MARCEL DEKKER INC	en
heal.journalName	International Journal of Food Properties	en
dc.identifier.doi	10.1081/JFP-120015604	en
dc.identifier.isi	ISI:000173899000016	en
dc.identifier.volume	5	en
dc.identifier.issue	1	en
dc.identifier.spage	231	en
dc.identifier.epage	245	en