Thermal conductivity of unfrozen and frozen strawberry and spinach
Thermal conductivity of unfrozen and frozen strawberry and spinach
复制标题
DOI：
10.1016/s0260-8774(96)00066-0
复制
发表时间：
1997-02-01
影响因子：
5.5
通讯作者：
Rubiolo, A
中科院分区：
文献类型：
--
作者：
Delgado, AE;Gallo, A;Rubiolo, A
这项工作的目的是开发一个适当的测量系统，以收集准确的数据，并获得一些水果和蔬菜的导热系数值和冰点以下的温度，因为有有限的信息，特别是对于蔬菜，如菠菜，实验获得的值是不同的预测组合物。还考虑了各种实验条件的影响，以优化用于测量的线热源技术。将新鲜和冷冻的草莓（Tioga品种）和菠菜样品以及热烫菠菜在-21至+28 ℃的温度范围内静置。在特定温度范围内获得的热导率值与文献中引用的热导率值之间的差异表明，数据采集系统是好的，线热源技术的工作令人满意。(C)1997年爱思唯尔科学有限公司。
The objective of this work was to develop an appropriate measurement system to collect accurate data and obtain thermal conductivity values for some fruits and vegetables and for temperatures below the freezing point, since there is limited information available, particularly for vegetables such as spinach, for which the values obtained experimentally are dissimilar to those predicted from composition. The effects of various experimental conditions were also considered, to optimize the line heat source technique used for the measurements. Fresh and frozen strawberry (Tioga variety) and spinach samples as well as blanched spinach were rested in the temperature range from -21 to +28 degrees C. The differences between the thermal conductivity values obtained for a specified temperature range and those cited in the literature showed that the data acquisition system was good and the line heat source technique worked satisfactorily. (C) 1997 Elsevier Science Limited.