Heat conduction of food is a very complex heat transfer and mass transfer processes. Thermal conductivity is one of the most important thermophysical properties for the calculation and simulation of heat conduction of food.
In fact, food is generally in a mixture. The measured thermal conductivity of food is actually an apparent thermal conductivity of the biomass as a function of a certain moisture content, components, bulk density and temperature. Especially for biomass with high moisture content, the measurement should be finished quickly in several seconds and a lower heat power to make sure there is no change of the components. THW and THP are the common methods for thermal conductivity measurements of foods.
The thermal conductivities of cattle bones were measured by the TC3000 meter and listed in table 1. The results were compared with reference. The deviation shows that there is a good coincidence with the calculation results. Besides, the non-destructive TC3000 shows its advantages in moisture food sample.
Table 1. Thermal conductivity of cattle bones
For more information about THW and thermal conductivity meter, please visit TC3000 .
