Thermal conductivity: Literature data compilation for foodstuffs

Abstract

Published experimental data on thermal conductivity of food materials are scattered, and their utilization in food processing operations is difficult. Data of thermal conductivity for various foods in recent literature were classified and analyzed. The results of more than 100 food materials, classified in 11 food categories, are presented. The results concern the reported range of variation of moisture data together with the corresponding range of material moisture content and temperature. The relative literature sources are presented for each food material.