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Experimental determination of thermophysical properties by line heat pulse method

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Abstract

The data available in literature concerning thermal conductivity and volumetric specific heat values of plant products show substantial discrepancies that arise not only from their varying moisture content or temperature at measurement. Hence, a quick, low cost field and lab method to determine these characteristics of plant material proves to be essential. Application of the line heat pulse method (LHPM) seems to be the optimal solution for the problem. The paper presents the study on the measurement accuracy results related to these properties of selected fruits and vegetables measured by means of a two-needle probe at the range of its positive and negative temperatures of foodstuff. It was found that the LHPM is applicable for quick measurement of thermal conductivity and volumetric specific heat over the positive temperatures. Agreement between the predicted and measured values is statistically significant. In the case of thermal conductivity at the phase transition, the measured values and those calculated differ significantly. Notably, the values of thermal conductivity and volumetric specific heat provided by the line heat pulse method and the values computed at the temperature range below the phase change agree to a great extent.

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Abbreviations

bo, b1, b2 :

Constants to be fit in Eqs. (3–5)

c:

Specific heat, kJ⋅m−3⋅K−1

Ei:

Exponential integral

Φ:

Volume fraction

k:

Thermal conductivity, W⋅m− 1⋅K− 1

L:

Latent heat of freezing, kJ⋅kg− 1

M:

Molar mass, kg⋅kmol− 1

q:

Heat input, W⋅m− 1

Q:

Statistic experimental value

R:

Difference between the maximum and minimum value

Rg :

Universal gas constant (8.314⋅kJ⋅K− 1⋅kmol− 1)

T:

Temperature, oC

t:

Time, s

Tpw :

Freezing point of pure water (273.15 K)

W:

Water content

ω:

Mass fraction of bound water

x:

Mass fraction

X:

Mole fraction

y1 :

Suspect value

y2 :

Nearest to the suspect value

1:

Continuous phase

2:

Dispersed phases

b:

Bound water

c:

Calculated

carb:

Carbohydrates

cr:

Freezing point

f:

Freezing

h:

Heating

i:

Individual food components

m:

Measurement

me:

Maxwell-Eucken model

o:

Initial

prot:

Protein

s:

Solid

u:

Unfrozen

w:

Water

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Authors and Affiliations

  1. Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Doświadczalna 44, 20-280, Lublin, Poland

    Katarzyna Kozłowicz, Dariusz Góral, Franciszek Kluza & Dariusz Andrejko

  2. Department of Analysis and Food Quality Assessment, University of Life Sciences in Lublin, Skromna 8, 20-704, Lublin, Poland

    Małgorzata Góral

Authors
  1. Katarzyna Kozłowicz
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  2. Dariusz Góral
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  3. Franciszek Kluza
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  4. Małgorzata Góral
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  5. Dariusz Andrejko
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Correspondence to Dariusz Góral.

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Kozłowicz, K., Góral, D., Kluza, F. et al. Experimental determination of thermophysical properties by line heat pulse method. Food Measure 12, 2524–2534 (2018). https://doi.org/10.1007/s11694-018-9869-2

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