Evaluation of thermal properties of food materials at high pressures using a dual-needle line-heat-source method.

@article{Zhu2007EvaluationOT,
  title={Evaluation of thermal properties of food materials at high pressures using a dual-needle line-heat-source method.},
  author={Songming Zhu and Hosahalli S. Ramaswamy and Mich{\`e}le Marcotte and C Chen and Yuanzhi Shao and Alain Le Bail},
  journal={Journal of food science},
  year={2007},
  volume={72 2},
  pages={E49-56}
}
Thermal properties of food systems at high pressure (HP) are important in the design and operation of HP processing equipment. Available techniques for thermal property evaluation under HP conditions are still very limited. In this study, a dual-needle line-heat-source (DNL) device was installed in an HP vessel to evaluate thermal conductivity (k), diffusivity (alpha), and volumetric heat capacity (C(pV)) of foods at high pressure. The DNL probe was calibrated using glycerin (0.1 MPa) and 2% (w… CONTINUE READING