Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
226498 | Journal of Food Engineering | 2007 | 7 Pages |
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)
Authors
A. Baïri, N. Laraqi, J.M. García de María,