This research was supported by the Flemish Institute for the Promotion of Scientific-Technological Research in Industry (IWT; grant 971133).
Measurement of the Thermal Conductivity of Foods at High Pressure
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 64, Issue 4, pages 709–713, July 1999
How to Cite
Denys, S. and Hendrickx, M.E. (1999), Measurement of the Thermal Conductivity of Foods at High Pressure. Journal of Food Science, 64: 709–713. doi: 10.1111/j.1365-2621.1999.tb15116.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 5428; received 12/18/98; revised 2/28/99; accepted 3/22/99.
- thermal conductivity;
- high pressure;
- line heat source probe;
- tomato paste;
- apple pulp
The line heat source probe method, widely used for determining thermal conductivity of food materials, was applied in a pilot scale high-pressure unit and the possibility of extending this technique to pressures up to 400 MPa was investigated. Commercially canned tomato paste and apple pulp were used as test products. Probes were calibrated to 1.5% agar gel. A probe specific pressure- and temperature-dependant calibration factor was applied. The accuracy at high-pressure was similar to published values. Given the simplicity of the method, this approach seems very promising for determining thermal conductivity of foods over a range of pressures and temperatures.