Simultaneous estimation of thermal conductivity and volumetric heat capacity for solid foods using sequential parameter estimation technique

Food Research International

Volumn 42, Issue 2, 2009, Pages 231-236

  Mohamed, Ibrahim O ^a  

^a UNITED ARAB EMIRATES UNIVERSITY   (United Arab Emirates)

Author keywords

Food properties; Heat capacity; Parameter estimation; Thermal conductivity; Thermal diffusivity

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; ERRORS; ESTIMATION; HEATING; METAL ANALYSIS; MODEL STRUCTURES; MONTE CARLO METHODS; RANDOM ERRORS; RISK PERCEPTION; SPECIFIC HEAT; SURFACE CHEMISTRY; TEMPERATURE MEASUREMENT; THERMAL CONDUCTIVITY; THERMAL CONDUCTIVITY OF SOLIDS; THERMAL DIFFUSION; THERMAL INSULATING MATERIALS; THERMOANALYSIS; THERMODYNAMIC PROPERTIES; THERMOELECTRICITY;

CHEMICAL CHANGES; COMPUTER PROGRAMS; CONSTANT HEAT FLUXES; CONVERGENCE PROBLEMS; ESTIMATION METHODS; ESTIMATION TECHNIQUES; EXPERIMENTAL DATUM; FOOD PROPERTIES; HEAT CAPACITY; HEATING SURFACES; HEATING TIME; INITIAL GUESS; MEASUREMENT SENSORS; MONTE CARLO SIMULATION TECHNIQUES; ONE-DIMENSIONAL; SIMULTANEOUS ESTIMATIONS; SOLID FOODS; SURFACE TEMPERATURES; THERMAL DIFFUSIVITY; THERMAL PROPERTIES; TRANSIENT TEMPERATURES; VOLUMETRIC HEAT CAPACITIES;

PARAMETER ESTIMATION;

EID: 59049092790     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.11.002     Document Type: Article

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