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Drying Technology
An International Journal
Volume 13, 1995 - Issue 8-9
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TECHNICAL NOTE

A General Form of Thermal Conductivity Equation for an Apple Sample During Drying: Variation with Moisture Content and Temperature

Md. Shafiur Rahman Department of Chemical and Materials Engineering, University of Auckland, Private Bag, Auckland, 92019, New Zealand
&
X. Dong Chen Department of Chemical and Materials Engineering, University of Auckland, Private Bag, Auckland, 92019, New Zealand
Pages 2153-2165 | Published online: 02 Aug 2007
 
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ABSTRACT

The general correlation developed by Rahman1 to predict the isothermal thermal conductivity of foods is limited to use when porosity approaches to 1.0. An improved equation is proposed which is applicable for all porosity ranges, wide ranges of temperatures moisture contents. This new model is tested against the experimental data on thermal conductivity of an apple sample and is shown to be appropriate. In this paper, another general model proposed by Krischer2 is also applied and the results are discussed.

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Related Research Data

Describing the Effective Conductivity of Two-Phase and Multiphase Materials via Weighted Means of Bounds and General Power Means
Source: Springer Science and Business Media LLC
THERMAL CONDUCTIVITY: LITERATURE DATA COMPILATION FOR FOODSTUFFS
Source: Informa UK Limited

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