The thermal conductivity of maize grits and potato granules

Halliday, P.J.; Parker, Roger; Smith, Andrew C.; Steer, D.C.

doi:10.1016/0260-8774(94)00047-d

Cited by 17 publications

(4 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is worth mentioning that the values of from this study was within the range reported in the literature of high moisture agricultural product: 0.668 Wm -1 °C -1 for straw mushroom [ 4 ]; 0.57 Wm -1 °C -1 for cassava, 70% wb at 30°C [ 12 ]; 0.70 for spinach [ 13 ]; 0.60 for yam, 79% wb at 24.8°C. [ 11 , 14 ] also reported thermal conductivity as low as in this this study for lower moisture content and using the same method.…”

Section: Resultssupporting

confidence: 70%

Measurement of thermal properties of white radish (R. raphanistrum) using easily constructed probes

Obot

Fang

et al. 2017

PLoS ONE

View full text Add to dashboard Cite

Thermal properties are necessary for the design and control of processes and storage facilities of food materials. This study proposes the measurement of thermal properties using easily constructed probes with specific heat capacity calculated, as opposed to the use of Differential Scanning Calorimeter (DSC) or other. These probes were constructed and used to measure thermal properties of white radish in the temperature range of 80–20°C and moisture content of 91–6.1% wb. Results showed thermal properties were within the range of 0.71–0.111 Wm-1 C-1 for thermal conductivity, 1.869×10−7–0.72×10−8 m2s-1 for thermal diffusivity and 4.316–1.977 kJ kg-1C-1for specific heat capacity. These results agree with reports for similar products studied using DSC and commercially available line heat source probes. Empirical models were developed for each property through linear multiple regressions. The data generated would be useful in modeling and control of its processing and equipment design.

show abstract

Section: Resultssupporting

confidence: 70%

Measurement of thermal properties of white radish (R. raphanistrum) using easily constructed probes

Obot

Fang

et al. 2017

PLoS ONE

View full text Add to dashboard Cite

show abstract

“…Several reviews have been published by Mohsenin (1980), Nesvadba (1982) and Sweat (1986). Halliday et al (1995) working on the thermal conductivity (k) of maize grits and potato granules have cited the available literature on this topic. Besides, there are research works carried out on rice products (Hsu et al, 1995;Sakiyama et al, 1993;Drouzas et al, 1988Drouzas et al, ,1991Maroulis et al, 1990Maroulis et al, ,1991Jones et al, 1992;Drusas et al, 1986;Gromov 1985;Putranon et al, 1980;Morita and Singh, 1979;Yamada, 1972).…”

Section: Rameshmentioning

confidence: 99%

Effect of cooking and drying on the thermal conductivity of rice

Ramesh

2000

International Journal of Food Properties

View full text Add to dashboard Cite

The transient line source technique was used to determine the thermal conductivity of rice during cooking and drying of cooked rice. A temperature range of 50-70°C, moisture content of 10-70% (wet basis), bulk (packing) density range of 500-850 kg/m 3 and porosity range of 0.265-0.7 were studied. Thermal conductivity increased with increasing temperature, moisture content and bulk density, and the values were in the range 0.082-0.543 W/m °C. This value is comparable with the literature values for granular and gelatinized starch. The data on the effect of phase change due to gelatinization have also been included. The experimental values were statistically analyzed and empirical polynomial equations were developed in terms of temperature, bulk density, porosity and moisture content of rice during cooking and drying the cooked material.

show abstract

“…There are many studies reporting food thermal property data that did not fit these criteria and these are therefore not included in this paper. Examples of excluded data include studies on meat products (Wang and Kolbe, 1990;Sweat et al, 1973;Baghe-Khandan and Okos, 1981;Kumbhar et al, 1981;Barrera and Zaritzky, 1983;Karunakar et al, 1998;Tsai et al, 1998;Zheng et al, 1998), dairy products (Reddy and Datta, 1994;Kim and Bhowmik, 1997;Tavman and Tavman, 1999), fruits and vegetables (Sweat, 1974;Wang and Brennan, 1992;Rapusas and Driscoll, 1995;Halliday et al, 1995;Donsì et al, 1996;Delgado et al, 1997;Njie et al, 1998;Shrivastava and Datta, 1999), liquids (Telis-Romero et al, 1998;Azoubel et al, 2005;Magerramov et al, 2006;Tansakul and Chaisawang, 2006;Coimbra et al, 2006), porous foods (Kostaropoulos and Saravacos, 1997;Muramatsu et al, 2007), bakery products (Rask, 1989;Baik et al, 2001;Ará -mbula-Villa et al, 2007) and ice cream (Cogné et al, 2003). If measured data are unavailable, predictions of thermal properties of solid foods from their composition can be obtained using the computer programme COSTHERM (Miles et al, 1983).…”

Section: Introductionmentioning

confidence: 99%