Testing of thermal properties of foods is essential for operation and control of food processing plants. In this paper, the thermal conductivity of rice and the drying of cooked rice is measured. These measurements are determined using a transient line source over a temperature range of 50-70°C, a moisture content range of 10-70%, packing density range of 500-850 Kg/M3Author(s):M. N. Ramesh
This paper explore the measure taken to promote extreme care of the processing of both fresh and dry fish to achieve the desired heat transfer. The paper deals with finding the thermal conductivity and thermal diffusivity of several species of fresh and dry fish by using the transient line source technique. These conductivity values ...
