Thermal Conductivity Characterization of Fruits and Honey
In the paper we present the thermal conductivity data on selected foodstuffs, e.g. fruits and honey. We demonstrate the modified transient plain source (MTPS) technique’s application in the food processing industry as a fast and nondestructive method of measuring thermal conductivity. Other well-established techniques such as a guarded hot plate method are not suitable for food samples due to the prolonged measurement time, water migration within the sample and necessity to have large samples. The thermal conductivity data obtained in the study can be interpreted in terms of water present in the samples.
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