NEW COMPUTATIONAL PROCEDURE FOR DETERMINING THE APPARENT THERMAL DIFFUSIVITY OF A SOLID BODY APPROXIMATED WITH AN INFINITE SLAB
KAN‐ICHI HAYAKAWA, A. Bakal
Journal of Food Science
Abstract
A computational procedure was developed for determining the thermal diffusivity of food. For this development, a theoretical formula for estimating heat conduction in an infinite slab was used. This formula was derived by assuming that temperatures on the surface of a slab change arbitrarily with time and also that its thermal diffusivity is temperature independent. A thermal diffusivity value of a solid sample is determined through estimation of the following specific diffusivity value: The specific value, which gives the least sum of squares of differences between temperatures calculated by the derived formula and those determined through heat transfer experimentation. A set of FORTRAN IV computer programs‐ was prepared to determine diffusivity values of solids. The diffusivity values of ice, frozen grapefruit juice, frozen 50% sucrose solution and frozen ground beef were determined by using these computer programs. Experimental temperature data, which were used for this determination, were obtained by utilizing specially fabricated rectangular cells
Extracted Claims
2 claims extracted from this paper into the knowledge graph
thermal diffusivity determined solid sample
“A computational procedure was developed for determining the thermal diffusivity of food. For this development, a theoretical formula for estimating heat conduction in an infinite slab was used. This f...”
thermal diffusivity determined ice, frozen grapefruit juice, frozen 50% sucrose solution, frozen ground beef
“The diffusivity values of ice, frozen grapefruit juice, frozen 50% sucrose solution and frozen ground beef were determined by using these computer programs. Experimental temperature data, which were u...”