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Abstract
A generic structural model to estimate the effective thermal conductivity of granular foods is proposed based on a distribution coefficient. It is assumed that granular food materials in bulk can be considered as a two-phase system containing granules and an interstitial air phase, and while the granules are also be considered as a two-phase system containing dry mater and water. Two different distribution factors are defined, one for granular materials in bulk and another for the granules. The proposed model was applied successfully to granular starch.