Author(s): ,

Keywords: , , , , ,

Abstract: The objective of this study was to evaluate the transient plane source method for thermal conductivity and diffusivity of food and agricultural materials. An instrument was used to measure thermal conductivity of liquid and solid samples. Thermal conductivity and diffusivity values determined by the TPS method were in close agreement with reported literature values.

Reference: Journal of Food Engineering (2009), 95: 179-185

DOI: 10.1016/j.jfoodeng.2009.04.024