Publication
Title
Measurement of the thermal conductivity of foods at high pressure
Author
Abstract
The line heat source probe method, widely used for determining thermal conductivity of food materials, was applied in a pilot scale high-pressure unit and the possibility of extending this technique to pressures up to 400 MPa was investigated. Commercially canned tomato paste and apple pulp were used as test products. Probes were calibrated to 1.5% agar gel. A probe specific pressure- and temperature-dependant calibration factor was applied. The accuracy at high-pressure was similar to published values. Given the simplicity of the method, this approach seems very promising for determining thermal conductivity of foods over a range of pressures and temperatures.
Language
English
Source (journal)
Journal of food science. - Chicago, Ill., 1961, currens
Publication
Chicago, Ill. : 1999
ISSN
0022-1147
Volume/pages
64:4(1999), p. 709-713
ISI
000082218000032
Full text (Publisher's DOI)
Full text (publisher's version - intranet only)
UAntwerpen
Faculty/Department
Publication type
Subject
External links
Web of Science
Record
Identification
Creation 09.12.2013
Last edited 13.06.2017