Article ID Journal Published Year Pages File Type
226498 Journal of Food Engineering 2007 7 Pages PDF
Abstract

A simple method for the determination of the thermal diffusivity of foods by using a simple test bench is presented. The method is based on the analytical solution of the 1D Fourier equation applied to a cylinder. The estimation of its associated error for a broad range of temperatures is systematically accomplished. Thermal diffusivity is obtained with a precision of about 4%, acceptable for most engineering applications, in particular in food industry.

Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
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