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Original Articles

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

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Pages 113-119 | Published online: 02 Sep 2009

References

  • Fitch , A. L. 1935 . A new thermal conductivity apparatus . American Physics Teachers , 3 : 135
  • Hayes , G. D. 1987 . Food Engineering Data Handbook , New York : John Wiley & Sons .
  • Incropera , F. P. and De Witt , D. P. 1985 . Fundamentals of Heat and Mass Transfer. , 2nd Edition , New York : John Wiley & Sons .
  • Rahman , M. S. 1991 . Evaluation of the precision of the modified Fitch method for thermal conductivity measurements of foods . Journal of Food Engineering , 14 : 71 – 82 .
  • Rahman , M. S. 1995 . Food Properties Handbook , New York : CRC Press .
  • Rahman , M. S. and Driscoll , R. H. 1991 . Thermal conductivity of seafoods: calamari, octopus and king prawn . Food Australia , 43 (8) : 356 – 360 .
  • Welty , J. R. , Wicks , C. E. and Wilson , R. E. 1984 . Fundamentals of Momentum, Heat and Mass Transfer. , 3rd Edition , New York : John Wiley & Sons .
  • Zuritz , C. A. , Sastry , S. K. , McKoy , S. C. , Murakami , E. G. and Blaisdell , J. L. 1989 . A modified Fitch device for measuring the thermal conductivity of small food particles . Trans. ASAE , 32 (2) : 711

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