Znak katedry

Department of process engineering U218

BEMS 96

THERMAL CONDUCTIVITY OF FOODS

SESTAK Jiri, ZITNY Rudolf et al

SUMMARY

Thermal conductivity of various materials was measured and results are reported for samples of water solution of the Hamulsion food stabilizer, sucrose-water solutions, apples, potatoes, cucumbers, onion and melon. Measurements were carried out on two instruments. The commercial instrument QTM-PD3 uses the modified hot wire method. Besides this we have build our own experimental setup, whose principle is shown on Fig.1.



The instrument accuracy was evaluated on several materials and results are presented in the following table [37K]

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@TEC: 3. 3.2003 Change language to English DEFAULT BACKpeoples U218 FS-CVUT Interesting links mailto: Zitny