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Thermal Conductivity of Sucrose

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Food Properties and Computer-Aided Engineering of Food Processing Systems

Part of the book series: NATO ASI Series ((NSSE,volume 168))

Abstract

The thermal conductivity of five grades of refined beet sugar namely Medium, Standard Granulated, Extra Fine, Caster and Icing sugar was determined in the temperature range 17.2 to 64.8°C, using the steady-state guarded hot plate technique. Thermal conductivity varied from 0.085 to 0.167 Wm−1 K−1. Thermal conductivity increased with average particle size, and increased slightly with temperature.

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References

  1. American Society for Testing and Materials (1985). Standard test method for thermal conductivity of materials by means of the guarded hot plate. (C177–85).

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  2. International Commission for Uniform Methods of Sugar Analysis (1979). F. Schneider, Editor, Peterborough, England.

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  3. Mohsenin, N.N. (1980). Thermal properties of foods and agricultural materials. Gordon and Breach Science Publishers, N.Y.

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  5. Sandera, K. and Mircev, (1933). The thermal conductivity of sugar. Listy cukrovar. 51:302.

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Author information

Authors and Affiliations

  1. Food Engineering Dept., University College, Cork, Ireland

    Diarmuid A. Maccarthy

  2. Dept. of Nutrition & Food Science, University of Dijon, France

    Nicholas Fabre

Authors
  1. Diarmuid A. Maccarthy
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  2. Nicholas Fabre
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Editor information

Editors and Affiliations

  1. Department of Agricultural Engineering, Department of Food Science and Technology, University of California, Davis, California, USA

    R. Paul Singh

  2. Escola Superior de Biotecnologia, Universidade Catolica Portuguesa, Porto, Portugal

    Augusto G. Medina

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© 1989 Kluwer Academic Publishers

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Maccarthy, D.A., Fabre, N. (1989). Thermal Conductivity of Sucrose. In: Singh, R.P., Medina, A.G. (eds) Food Properties and Computer-Aided Engineering of Food Processing Systems. NATO ASI Series, vol 168. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-2370-6_6

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  • DOI: https://doi.org/10.1007/978-94-009-2370-6_6

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-7567-1

  • Online ISBN: 978-94-009-2370-6

  • eBook Packages: Springer Book Archive

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