Development of probe for thermal conductivity measurement of food materials under heated and pressurized conditions

M. Shariaty-Niassar, M. Hozawa, T. Tsukada

研究成果: Article

22 引用 (Scopus)

抜粋

The probe measuring the thermal conductivity of food materials under pressurized conditions over a wide temperature range was developed. The measurement was based on the transient hot wire method. The validity of the data measured using this probe was verified by comparison with published data of water. The thermal conductivity of gelatinized potato starches was determined at 25-80 °C, 50-80% moisture, and 0.2-10 MPa. It was found that the thermal conductivity of the starch gel increases with temperature and moisture content, and that it increases with pressure up to 1 MPa, above which it remains almost constant.

元の言語English
ページ(範囲)133-139
ページ数7
ジャーナルJournal of Food Engineering
43
発行部数3
DOI
出版物ステータスPublished - 2000 2

ASJC Scopus subject areas

  • Food Science

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