Thermal Properties of Foods

  • Serpil Sahin
  • Servet Gülüm Sumnu
Part of the Food Science Text Series book series (FSTS)

Abstract

Since many stages in the processing and preservation of foods involve heat transfer, it is important to understand the thermal properties of foods. Thermal properties data are required in engineering and process design. An energy balance for a heating or cooling process cannot be made and the temperature profile within the material cannot be determined without knowing the thermal properties of the material. In this chapter, principles and measurement methods of thermal conductivity, specific heat, enthalpy, and thermal diffusivity are discussed. In addition, predicted models for thermal conductivity and specific heat are given.

Keywords

Thermal Conductivity Thermal Diffusivity Differential Scanning Calorimeter Effective Thermal Conductivity Food Material 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer 2006

Authors and Affiliations

  • Serpil Sahin
    • 1
  • Servet Gülüm Sumnu
    • 2
  1. 1.Department of Food EngineeringMiddle East Technical UniversityAnkaraTurkey
  2. 2.Department of Food EngineeringMiddle East Technical UniversityAnkaraTurkey

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