Earticle

초록

영어

An instrument using thermal probe method was designed to measure thermal conductivity of liquid and solid foods. Thermal conductivity probe was designed with diameter to length ratio of 100 and diameter of 0.51 mm to minimize axial flow effect on thermal conductivity measurement. Thermal conductivities of distilled/deionized water, glycerin, and beef frankfurter meat were measured at 20-80℃. Mean thermal conductivity values of water showed less than 2.0% difference from several reference values without using time correction factor or probe calibration constant. For glycerin, difference was less than 0.7% from reference values at 20-50℃. Mean values of thermal conductivity for beef frankfurter meat ranged from 0.389 to W / mㆍK at 20-80℃.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Hong, Ji-Hyang [ Research Institute for Agricultural and Life Sciences, Seoul National University ]
• Han, Young-Joe [ Department of Agricultural and Biological Engineering, Clemson University ]
• Chung, Jong-Hoon [ Department of Biosystems & Biomaterials Science and Engineering, Seoul National University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664