Thermal Conductivity of Several Liquid Foods

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概要

• 論文の詳細を見る

• 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.

• 社団法人　日本食品科学工学会の論文
• 2005-11-01

著者

• Kasai Takamasa

  Department Of Food Science And Technology Faculty Of Bio-industry Tokyo University Of Agriculture

• Tagawa Akio

  Graduate School Of Horticulture Chiba University

• Tagawa Akio

  Graduate School Of Science And Technology Chiba University

• MURAMATSU Yoshiki

  Department of Food Science and Technology, Faculty of Bio-industry, Tokyo University of Agriculture

• Muramatsu Yoshiki

  Department Of Food Science And Technology Faculty Of Bio-industry Tokyo University Of Agriculture

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