00000nam 2200000zi 4500 9.927877 CaOODSP 20250611123836 m o d f cr |n||||||||| 230928e197701##oncao ob f000 0 eng d CaOODSP eng rda CaOODSP n-cn--- A58-4/614E-PDF Timbers, G. E. (Gordon Ernest), 1940- author. An inexpensive thermal conductivity probe for in-situ measurements with foods / G.E. Timbers, G.D. Robertson. Ottawa, Ontario : Engineering Research Service, Research Branch, Agriculture Canada, January 1977. 1 online resource (12 pages) : illustrations, photographs. text txt rdacontent computer c rdamedia online resource cr rdacarrier Contribution ; no. 614. "Report Number: 7404-614." Includes bibliographical references (page 7). "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]. Thermal conductivity Canada. Conductivité thermique Canada. Canada. Agriculture Canada. Engineering Research Service, issuing body. Contribution (Canada. Agriculture Canada. Engineering Research Service) no. 614. (CaOODSP)9.921188 PDF 8.38 MB https://publications.gc.ca/collections/collection_2023/aac-aafc/A58-4-614-eng.pdf