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International Journal of Food Properties Volume 1, 1998 - Issue 2
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Original Articles

Thermal diffusivity of kiwifruit skin, flesh and core measured by a modified Fitch method

Xiao Dong Chen Food Science and Process Engineering Group, Department of Chemical & Materials Engineering, The University of Auckland, Private Bag 92019, Auckland
,
Duan N. McLellan Food Science and Process Engineering Group, Department of Chemical & Materials Engineering, The University of Auckland, Private Bag 92019, Auckland
&
M. Shafiur Rahman Food Science Group, Horticulture and Food Research Institute, Private Bag 92169, Auckland, New Zealand
Pages 113-119 | Published online: 02 Sep 2009

Citations (3)

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Read on this site (1)

S. Sahin, S. K. Sastry & L. Bayindirli. (1999) Effective thermal conductivity of potato during frying: Measurement and modeling. International Journal of Food Properties 2:2, pages 151-161.
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Articles from other publishers (2)

Gabe P. Redding, Angela Yang, Young Min Shim, Jamal Olatunji & Andrew East. (2016) A review of the use and design of produce simulators for horticultural forced-air cooling studies. Journal of Food Engineering 190, pages 80-93.
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Ferruh Erdoğdu. (2008) A review on simultaneous determination of thermal diffusivity and heat transfer coefficient. Journal of Food Engineering 86:3, pages 453-459.
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