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Keywords = TPCell

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14 pages, 2249 KB  
Article
Dynamic Thermal Properties Estimation Using Sensitivity Coefficients for Rapid Heating Process
by Anbuhkani Muniandy, Patnarin Benyathiar, Dharmendra K. Mishra and Ferhan Ozadali
Foods 2021, 10(8), 1954; https://doi.org/10.3390/foods10081954 - 22 Aug 2021
Cited by 5 | Viewed by 3945
Abstract
Thermal conductivity determination of food at temperatures > 100 °C still remains a challenge. The objective of this study was to determine the temperature-dependent thermal conductivity of food using rapid heating (TPCell). The experiments were designed based on scaled sensitivity coefficient (SSC), and [...] Read more.
Thermal conductivity determination of food at temperatures > 100 °C still remains a challenge. The objective of this study was to determine the temperature-dependent thermal conductivity of food using rapid heating (TPCell). The experiments were designed based on scaled sensitivity coefficient (SSC), and the estimated thermal conductivity of potato puree was compared between the constant temperature heating at 121.10 °C (R12B10T1) and the rapid heating (R22B10T1). Temperature-dependent thermal conductivity models along with a constant conductivity were used for estimation. R22B10T1 experiment using the k model provided reliable measurements as compared to R12B10T1 with thermal conductivity values from 0.463 ± 0.011 W m−1 K−1 to 0.450 ± 0.016 W m−1 K−1 for 25–140 °C and root mean squares error (RMSE) of 1.441. In the R12B10T1 experiment, the analysis showed the correlation of residuals, which made the estimation less reliable. The thermal conductivity values were in the range of 0.444 ± 0.012 W m−1 K−1 to 0.510 ± 0.034 W m−1 K−1 for 20–120 °C estimated using the k model. Temperature-dependent models (linear and k models) provided a better estimate than the single parameter thermal conductivity determination with low RMSE for both types of experiments. SSC can provide insight in designing dynamic experiments for the determination of thermal conductivity coefficient. Full article
(This article belongs to the Special Issue Dynamic Modelling and Simulation of Food Systems)
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