Determinación de propiedades termofísicas de alimentos en función de la concentración y la temperatura empleando un programa computacional

Abstract

The development of a computer program to calculate thermophysical properties of fresh or processed food as function of food concentration and temperature is presented. The computer tool named DEPROT (Determination of Thermophysical Properties) allows calculating the specific heat, thermal conductivity, thermal diffusivity and density. To validate the model, experimental data from the literature for fresh and processed samples of yam were used. The data were processed by heat treatment, using different process temperatures. The experimental data were automatically processed by the software to generate the values of the thermal properties with low deviations with respect to the experimental data.