Thermal conductivity of unfrozen and frozen strawberry and spinach

Journal of Food Engineering

Volumn 31, Issue 2, 1997, Pages 137-146

  Delgado, A E ^a   Gallo, A ^a   De Piante, D ^a   Rubiolo, A ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; FREEZING; FRUITS; HEAT TRANSFER; THERMAL CONDUCTIVITY;

LINE HEAT SOURCE TECHNIQUE; SPINACH; STRAWBERRY;

FOOD PROCESSING;

EID: 0031074936     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(96)00066-0     Document Type: Article

References (18)

1. Blackwell, J. H. (1954). A transient-flow method for determination of thermal constants of insulating materials in bulk. J. Appl. Phys., 25(2), 137-144.
2. Calvelo, A. & Hough, G. E. (1978). Thermal conductivity measurement parameters in frozen foods using the probe method. Lat. Am. J. Heat and Mass Transfer, 2, 71-86.
3. Choi, Y. & Okos, M. (1986). Effects of temperature and composition on the thermal properties of foods. Food Engng Process Appl. 1, 93-101.
4. Fennema, O. R., Powrie, W. D. & Marth, E. H. (1973). Low-Temperature Preservation of Foods and Living Matter. Dekker, New York, pp. 95-6.
5. Heldman, D. R. & Lund, D. B. (1992). Handbook of Food Engineering. Dekker, New York, pp.277-315.
6. Nix, G. H., Lowery, G. W., Vachon, R. I. & Tanger, G. E. (1967). Direct determination of thermal diffusivity and conductivity with a refined line-source technique. In Process in Aeronautics and Astronautics: Thermophysics of Spacecraft and Planetary Bodies. Academic Press, NY, 20, 865-878.
7. Polley, S. L., Snyder, O. P. & Kotnour, P. (1980). A compilation of thermal properties of foods. Food Technoloy, Nov., 76-94.
8. Qashou, M., Nix, G. H., Vachon, R. I. & Lowery, G. W. (1970). Thermal conductivity values for ground beef and chuck. Food Technology, 24, 189-192.
9. Rao, M. A., Barnard, J. & Kenny, J. F. (1975). Thermal conductivity and thermal diffusivity of process variety squash and white potatoes. Trans. ASAE, 18, 1188-1192.
10. Schwartzberg, H. G. (1981). Paper to AIChE Summer National Meeting, Detroit.
11. Smith, J. G., Ede, A. J. & Gane, R. (1952). The thermal conductivity of frozen foodstuffs. Modern Refrigeration, 55, 254-257.
12. Sweat, V. E. (1974). Experimental values of thermal conductivity of selected fruits and vegetables. J. Food Sci., 39, 1080-1083.
13. Sweat, V. E., Haugh, C. G. & Stadelman, W. J. (1973). Thermal conductivity of chicken meat at temperatures between -75 and 20°C. J. Food Sci. 33, 158-160.
14. Sweat, V. E. & Haugh, C. G. (1974). A thermal conductivity probe for small food samples. Transactions of the ASAE, 56-8.
15. Underwood, W. M. & McTaggart, R. B. (1960). The thermal conductivity of several plastics, measured by an unsteady-state method. Chem. Eng. Progr. Sym. Series, 56 (30), 261.
16. Vos, B. H. (1955). Measurements of thermal conductivity by a non-steady-state method. Appl. Sci. Res., 5, 425-438.
17. Wang, D. & Kolbe, E. (1990). Thermal conductivity of surimi - measurement and modeling. J. Food Sci., 55(5), 1217-1221.
18. Ziegler, G. R. & Rizvi, S. S. H. (1985). Thermal conductivity of liquid foods by the thermal comparator method. J. Food. Sci., 50(5), 1458-1462.