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International Journal of Food Properties Volume 4, 2001 - Issue 1
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Original Articles

THERMAL CONDUCTIVITY: LITERATURE DATA COMPILATION FOR FOODSTUFFS

M. K. Krokida Department of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens, 15780, GreeceCorrespondence[email protected]
,
N. M. Panagiotou Department of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens, 15780, Greece
,
Z. B. Maroulis Department of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens, 15780, Greece
&
G. D. Saravacos Department of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens, 15780, Greece
Pages 111-137 | Received 27 May 2000, Accepted 27 Aug 2000, Published online: 06 Feb 2007
 
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Abstract

Published experimental data on thermal conductivity of food materials are scattered, and their utilization in food processing operations is difficult. Data of thermal conductivity for various foods in recent literature were classified and analyzed. The results of more than 100 food materials, classified in 11 food categories, are presented. The results concern the reported range of variation of moisture data together with the corresponding range of material moisture content and temperature. The relative literature sources are presented for each food material.

Acknowledgments

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