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Experimental determination of thermal conductivity of apple and potato at different moisture contents |
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| Authors: | G. Donsì G. Ferrari R. Nigro |
| Affiliation: | Università di Salerno, Dipartimento di Ingegneria Chimica e Alimentare, Via Ponte Don Melillo, 84084, Fisciano, Italy |
| Abstract: | Thermal conductivity of apple and potato samples was measured by means of a specifically designed apparatus based on Fitch's method. The thermal conductivity was determined at various moisture contents at the sample mean temperature of 30 °C. As expected the conductivity decreases with the decrease in moisture content. Thermal conductivity data were correlated with moisture content using a straight line. |
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