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International Journal of Food Properties Volume 5, 2002 - Issue 1
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Original Articles

THERMAL CONDUCTIVITY PREDICTION FOR FOODSTUFFS: EFFECT OF MOISTURE CONTENT AND TEMPERATURE

Z.B. Maroulis Department of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens, 15780, GreeceCorrespondence[email protected]
,
G.D. Saravacos Department of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens, 15780, Greece
,
M.K. Krokida Department of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens, 15780, Greece
&
N.M. Panagiotou Department of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens, 15780, Greece
Pages 231-245 | Published online: 06 Feb 2007

Citations (19)

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Read on this site (7)

Stefano Curcio. (2010) A Multiphase Model to Analyze Transport Phenomena in Food Drying Processes. Drying Technology 28:6, pages 773-785.
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AtefM. Elansari & AliI. Hobani. (2009) Effect of Temperature and Moisture Content on Thermal Conductivity of Four Types of Meat. International Journal of Food Properties 12:2, pages 308-315.
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H. Kocabiyik, B. Kayisoglu & D. Tezer. (2009) Effect of Moisture Content on Thermal Properties of Pumpkin Seed. International Journal of Food Properties 12:2, pages 277-285.
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P.V.K. Jagannadha Rao, Madhusweta Das & S.K. Das. (2008) Thermophysical Properties of Sugarcane, Palmyra Palm, and Date-palm Granular Jaggery. International Journal of Food Properties 11:4, pages 876-886.
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Irfana Mariam, Ki Yul Cho & SyedS.H. Rizvi. (2008) Thermal Properties of Starch-Based Biodegradable Foams Produced Using Supercritical Fluid Extrusion (SCFX). International Journal of Food Properties 11:2, pages 415-426.
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Adefemi Farinu & Oon-Doo Baik. (2007) Thermal Properties of Sweet Potato with its Moisture Content and Temperature. International Journal of Food Properties 10:4, pages 703-719.
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W. Phomkong, G. Srzednicki & R.H. Driscoll. (2006) Thermophysical Properties of Stone Fruit. Drying Technology 24:2, pages 195-200.
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Articles from other publishers (12)

Bruno Thibault, Cristina Ratti & Seddik Khalloufi. (2022) A mathematical tool for estimating the efficiency of pore formation during dehydration. Journal of Food Engineering 323, pages 110981.
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Ravula Sudharshan Reddy, Divyasree Arepally & Ashis K. Datta. (2022) Inverse problems in food engineering: A review. Journal of Food Engineering 319, pages 110909.
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Tanmay Sarkar, Molla Salauddin, Kohima Kirtonia, Siddhartha Pati, Maksim Rebezov, Mars Khayrullin, Svetlana Panasenko, Lyudmila Tretyak, Marina Temerbayeva, Nadezhda Kapustina, Sanavar Azimova, Lyudmila Gruzdeva, Farrukh Makhmudov, Igor Nikitin, Amirzhan Kassenov, Mohammad Ali Shariati & Jose M. Lorenzo. (2022) A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials. Applied Sciences 12:4, pages 2004.
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Bruno Thibault, Cristina Ratti & Seddik Khalloufi. (2021) The “normalized air content”: A novel and reliable concept to assess pore formation during dehydration. Journal of Food Engineering 311, pages 110733.
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SHIVMURTI SRIVASTAV. (2017) Development of thermal conductivity measuring device using single operational amplifier and its modeling by artificial neural network (ANN). INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY 8:2, pages 83-88.
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Maria Aversa, Stefano Curcio, Vincenza Calabrò & Gabriele Iorio. 2010. 20th European Symposium on Computer Aided Process Engineering. 20th European Symposium on Computer Aided Process Engineering 91 96 .
Viviana Cocco Mariani, Antonio Gilson Barbosa de Lima & Leandro dos Santos Coelho. (2008) Apparent thermal diffusivity estimation of the banana during drying using inverse method. Journal of Food Engineering 85:4, pages 569-579.
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Ludger O. Figura & Arthur A. Teixeira. 2007. Food Physics. Food Physics 257 331 .
Tareq M. Osaili, Carl L. Griffis, Elizabeth M. Martin, Edward E. Gbur & John A. Marcy. (2006) Modeling Cooking Time to Inactivate Salmonella in Chicken Leg Quarters Cooked in an Air?Steam Impingement Oven. Journal of Food Science 71:5, pages M146-M149.
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Serpil Sahin & Servet Gülüm Sumnu. 2006. Physical Properties of Foods. Physical Properties of Foods 107 155 .
Piotr P. Lewicki. (2004) Water as the determinant of food engineering properties. A review. Journal of Food Engineering 61:4, pages 483-495.
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. 2004. Lebensmittelphysik. Lebensmittelphysik 207 277 .

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