Dynamic Thermal Properties Estimation Using Sensitivity Coefficients for Rapid Heating Process

Thermal conductivity determination of food at temperatures > 100 °C still remains a challenge. The objective of this study was to determine the temperature-dependent thermal conductivity of food using rapid heating (TPCell). The experiments were designed based on scaled sensitivity coefficient (S...

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Detalles Bibliográficos
Autores principales: Muniandy, Anbuhkani, Benyathiar, Patnarin, Mishra, Dharmendra K., Ozadali, Ferhan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8394414/
https://www.ncbi.nlm.nih.gov/pubmed/34441734
http://dx.doi.org/10.3390/foods10081954

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8394414/
https://www.ncbi.nlm.nih.gov/pubmed/34441734
http://dx.doi.org/10.3390/foods10081954

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