DETERMINATION OF IN-SITU THERMAL CONDUCTIVITY, THERMAL DIFFUSIVITY, VOLUMETRIC SPECIFIC HEAT AND ISOBARIC SPECIFIC HEAT OF SELECTED FOODS UNDER PRESSURE

作者：Loc Thai Nguyen; Balasubramaniam V M^*; Sastry S K

来源：International Journal of Food Properties, 2012, 15(1-2): 169-187.

DOI：10.1080/10942911003754726

• High pressure processing
• Thermophysical properties
• Specific heat
• Thermal conductivity
• Thermal diffusivity

Thermal conductivity, thermal diffusivity, volumetric specific heat, and isobaric specific heal of tomato puree, soy protein isolate, soybean oil, guacamole, honey, cream cheese, and sucrose solution under pressure was determined using a dual needle probe from 0.1 to 600 MPa at 25 degrees C. Thermal conductivity and thermal diffusivity of tested materials increased with applied pressure, while the isobaric specific heat decreased with pressure. The maximum combined uncertainty in the measurement of thermal conductivity, thermal diffusivity, volumetric specific heat, and isobaric specific heat were 3.1, 6.8, 6.6, and 6.9%, respectively. The data generated will be useful for the high pressure equipment design and process optimization.

• 出版日期2012-4