Record number :
1341302
Title of article :
Review of effective thermal conductivity models for foods
Author/Authors :
Carson، نويسنده , , James K.، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2006
Pages :
10
From page :
958
To page :
967
Abstract :
The literature associated with modelling and predicting the thermal conductivities of food products has been reviewed. The uncertainty involved in thermal conductivity prediction increases as the differences between the food componentsʹ thermal conductivities increase, which means that there is greater uncertainty involved with predicting the thermal conductivity of foods which are porous and/or frozen, than with unfrozen, non-porous foods. For unfrozen, non-porous foods, a number of simple effective thermal conductivity models that are functions only of the componentsʹ thermal conductivities and volume fractions may be used to provide predictions to within ±10%. For frozen and/or porous foods, the prediction procedure is more complicated, and usually requires the prediction of porosity and/or ice fraction, which introduces another source of error. The effective thermal conductivity model for these foods may require an extra parameter (in addition to the componentsʹ thermal conductivities and volume fractions) whose value must often be determined empirically. Recommendations for selecting models for different classes of foods are provided. There is scope for more research to be done in this area.
Keywords :
food , Survey , Modelling , thermal conductivity , Produit alimentaire , Enquête , Modélisation , Conductivité thermique
Journal title :
International Journal of Refrigeration
Serial Year :
2006
Link To Document :
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