An inexpensive thermal conductivity probe for in-situ measurements with foods / G.E. Timbers, G.D. Robertson.: A58-4/614E-PDF
"Measurement of the thermal conductivity of many food products is difficult because of sample type and structures. Many gelled, cooked and fresh products undergo physical changes during handling which alter their thermal properties significantly. The classical technique of determining thermal conductivity by means of a guarded hot plate has been applied by Lentz (1961) to meats, fats and gelatin gels. A pseudo steady state technique for thermal diffusivity determination was applied by Dickerson (1965) using a hollow cylindrical sample chamber"--Introduction, page [1].
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publications.gc.ca/pub?id=9.927877&sl=0
| Department/Agency | Canada. Agriculture Canada. Engineering Research Service, issuing body. |
|---|---|
| Title | An inexpensive thermal conductivity probe for in-situ measurements with foods / G.E. Timbers, G.D. Robertson. |
| Series title | Contribution ; no. 614. |
| Publication type | Series - View Master Record |
| Language | [English] |
| Format | Electronic |
| Electronic document | |
| Note(s) | "Report Number: 7404-614." Includes bibliographical references (page 7). |
| Publishing information | Ottawa, Ontario : Engineering Research Service, Research Branch, Agriculture Canada, January 1977. |
| Author / Contributor | Timbers, G. E.(Gordon Ernest),1940- author. |
| Description | 1 online resource (12 pages) : illustrations, photographs. |
| Catalogue number |
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| Subject terms | Thermal conductivity -- Canada. Conductivité thermique -- Canada. |
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