Thermal conductivity of tomato paste

Drusas, AE; Saravacos, GD

dc.contributor.author	Drusas, AE	en
dc.contributor.author	Saravacos, GD	en
dc.date.accessioned	2014-03-01T01:38:50Z
dc.date.available	2014-03-01T01:38:50Z
dc.date.issued	1985	en
dc.identifier.issn	02608774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/22402
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-0021973338&partnerID=40&md5=a2e2b8a3b6d594b19f89fe7b80a05272	en
dc.subject.other	HEAT TRANSFER	en
dc.subject.other	THERMAL CONDUCTIVITY - Measurements	en
dc.subject.other	NON-NEWTONIAN LIQUIDS	en
dc.subject.other	THERMAL DIFFUSIVITY	en
dc.subject.other	TOMATO PASTE	en
dc.subject.other	FOOD PRODUCTS	en
dc.title	Thermal conductivity of tomato paste	en
heal.type	journalArticle	en
heal.publicationDate	1985	en
heal.abstract	Experimental measurements of the thermal conductivity and thermal diffusivity of tomato paste at concentrations of 27-44° Brix are reported. The thermal conductivity was measured in a guarded hot-plate apparatus while the diffusivity was estimated by a simplified transient method. The thermal conductivity (λ) values fell in the region of 0·460-0·660 W m-1 K-1, decreasing with increasing solids concentration and increasing as the temperature was raised from 30 to 50°C. The temperature effect was less pronounced at higher solids concentration. The thermal diffusivity of tomato paste at 35° Brix and 20°C was estimated as 1·42 × 10-7 m2 s-1, which is in good agreement with data from the steady-state method. © 1985.	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.volume	4	en
dc.identifier.issue	3	en
dc.identifier.spage	157	en
dc.identifier.epage	168	en