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Measurement and Prediction of Thermal Properties of Foods

  • Chapter
Food Properties and Computer-Aided Engineering of Food Processing Systems

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

Abstract

This report outlines thermal property measurement techniques and thermal property modelling of foods. The discussion on measurement technique focuses on thermal conductivity and thermal diffusivity only. Since thermal conductivity and thermal diffusivity measurements are based on the heat transfer mechanism, measurement apparatus is specifically designed for certain materials and environmental conditions. The probe technique designed for simultaneous measurement of thermal conductivity and thermal diffusivity has been one of the most widely used because it can be easily operated, and commercially produced. A PC-based probe apparatus is presented. Published models on thermal conductivity prediction are grouped according to their appropriate food system. It is proposed in this study that the thermal conductivity model of foods be made up of its components and a structural model that accounts for the component arrangement in the system. The Keey model was found the best structural model for porous foods while the parallel-perpendicular model worked well for frozen nonporous system. This model was also appropriate for meat measured along the fibers at above freezing temperatures. The rest of nonporous foods was found best predicted with the parallel model.

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  1. Biochemical and Food Process Engineering Agricultural Engineering Department, Purdue University, West Lafayette, Indiana, 47907, USA

    E. G. Murakami & M. R. Okos

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  1. E. G. Murakami
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  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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Murakami, E.G., Okos, M.R. (1989). Measurement and Prediction of Thermal Properties of Foods. 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_1

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