| Автор | Shafiur Rahman, Md. |
| Автор | Dong Chen, X. |
| Дата выпуска | 1995 |
| dc.description | ABSTRACTThe general correlation developed by Rahman<sup>1</sup> to predict the isothermal thermal conductivity of foods is limited to use when porosity approaches to 1.0. An improved equation is proposed which is applicable for all porosity ranges, wide ranges of temperatures moisture contents. This new model is tested against the experimental data on thermal conductivity of an apple sample and is shown to be appropriate. In this paper, another general model proposed by Krischer<sup>2</sup> is also applied and the results are discussed. |
| Формат | application.pdf |
| Издатель | Taylor & Francis Group |
| Копирайт | Copyright Taylor and Francis Group, LLC |
| Тема | thermal conductivity |
| Тема | drying |
| Тема | apple |
| Тема | modelling |
| Название | A General Form of Thermal Conductivity Equation for an Apple Sample During Drying: Variation with Moisture Content and Temperature |
| Тип | research-article |
| DOI | 10.1080/07373939508917071 |
| Electronic ISSN | 1532-2300 |
| Print ISSN | 0737-3937 |
| Журнал | Drying Technology |
| Том | 13 |
| Первая страница | 2153 |
| Последняя страница | 2165 |
| Аффилиация | Shafiur Rahman, Md.; Department of Chemical and Materials Engineering, University of Auckland, Private Bag |
| Аффилиация | Dong Chen, X.; Department of Chemical and Materials Engineering, University of Auckland, Private Bag |
| Выпуск | 8-9 |
