THERMAL DIFFUSIVITY MEASUREMENTS OF PETFOOD

Figures & data

Figure 1. Plan view of thermal diffusivity tube apparatus. A – thermocouple alignment device; B – perspex end cap; C – bayonet thermocouple; D – thin foil surface thermocouple; E – water bath wall.

Figure 2. Experimental data for mashed Estima potato plotted according to Eq.3.

Table 1. Summary of Results

This Study		Reported Values
Material	Water Content	α×10^7 m^2 s^−1	Water Content	α×10^7 m^2 s^−1	Temperature Range	Source
Corned beef	57%thinsp;w/w	1.09±0.09	65% w/w	1.22, 1.27	35, 50°C	Touloukian et al. (1973)
Mashed potato	77% w/w	1.52±0.07	82.4% w/w	1.30±0.17	30–70°C	Magee & Bransburg (1995)
Petfood gel	97.8% w/w	1.57±0.05	100% w/w	1.44−1.56	20–60°C	H2O
5% w/w agar	1.53	54°C	Evans (1958)
Petfood chunks+gel	10–15 vol%	1.25±0.12	Ground meat	1.26−1.82	20°C	Tung et al. (1989)