A GENERAL-FORM OF THERMAL-CONDUCTIVITY EQUATION FOR AN APPLE SAMPLE DURING DRYING - VARIATION WITH MOISTURE-CONTENT AND TEMPERATURE

Authors
RAHMAN MS CHEN XD
Citation
Ms. Rahman et Xd. Chen, A GENERAL-FORM OF THERMAL-CONDUCTIVITY EQUATION FOR AN APPLE SAMPLE DURING DRYING - VARIATION WITH MOISTURE-CONTENT AND TEMPERATURE, Drying technology, 13(8-9), 1995, pp. 2153-2165
Citations number
13
Categorie Soggetti
Material Science
Journal title
Drying technology → ACNP
ISSN journal
07373937
Volume
13
Issue
8-9
Year of publication
1995
Pages
2153 - 2165
Database
ISI
SICI code
0737-3937(1995)13:8-9<2153:AGOTEF>2.0.ZU;2-#
Abstract
The general correlation developed by Rahman(1) to predict the isotherm al thermal conductivity of foods is limited to use when porosity appro aches to 1.0. An improved equation is proposed which is applicable for all porosity ranges, wide ranges of temperatures moisture contents. T his new model is tested against the experimental data on thermal condu ctivity of an apple sample and is shown to be appropriate. In this pap er, another general model proposed by Krischer(2) is also applied and the results are discussed.