Intrinsic Thermal Conductivity of Gelatin Estimated Independently of Heat Conduction Models(Food & Nutrition)

概要

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The effective thermal conductivity of a two-phase mixture of solid gelatin and an aqueous 2-propanol solution was measured by the steady heat flow method with varying 2-propanol concentration. From this result, the intrinsic thermal conductivity of gelatin (λ_p) was estimated to be 0.28-0.30 W/mK at 20℃ by interpolating to a point where the effective thermal conductivity was equal to the thermal conductivity of the 2-propanol solution used as the liquid phase. The value of λ_p was independent of temperature between 20℃ and 50℃ when water was not contained in the liquid phase, although it depended slightly on temperature in the presence of water. Using the estimated value of ramuda λ_p at 20℃, the effective thermal conductivity of the gelatin gel was best described by the series heat conduction model.
社団法人日本農芸化学会の論文
1991-02-23