Estimation of thermal diffusivity of foods using transfer functions |
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Authors: | Mariela Y. Glavina Roberta Ansorena Carlos E. del Valle |
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Affiliation: | a Grupo de Investigación en Ingeniería en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Juan B. Justo 4302, 7600 Mar del Plata, Argentina b Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina |
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Abstract: | The effective thermal diffusivity of foodstuffs was estimated from time-temperature histories in the geometric center of samples exposed to heating and cooling processes.Transfer functions methodology was used as an alternative method to estimate the thermal diffusivity assuming that conduction was the main heat transfer mechanism. The samples were characterized as delayed first-order systems with unit gain, dead time (L) and time constant (τ).The results were compared with those obtained from the fh value and with results reported in the literature. |
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Keywords: | Thermal diffusivity Transfer function Heating Cooling Potato Meat |
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