食品科学 ›› 2001, Vol. 22 ›› Issue (1): 27-30.

• 基础研究 • 上一篇    下一篇

热线法测量食品热导率的实验研究

 彭海柱, 王刚, 陶乐仁, 华泽钊   

  1. 上海理工大学低温与冷冻研究所
  • 出版日期:2001-01-15 发布日期:2012-02-14

Study on Hot-wire Method for Measuring the Thermal Conductivity of Food Materials

 PENG  Hai-Zhu, WANG  Gang, TAO  Le-Ren, HUA  Ze-Zhao   

  • Online:2001-01-15 Published:2012-02-14

摘要: 在食品材料的热导率的测量中,热线法是一种比较理想的方法。本文在介绍热线法的同时,运用自行研制的热线法导热系数测量仪对一些食品材料的热导率进行了测量。并将实验得到的数据同一些经验公式进行了对比,重点研究了食品中的水分对食品材料的热导率的影响,并得到了食品材料的热导率和其含水率关系的经验公式。

关键词: 热导率, 食品材料, 热线法

Abstract: A hot-wire method was presented for measuring the thermal conductivity of food materials.The measuring technique,in order to assure the reliability of measuring results was discussed in detail . The measured results of the food materials, such as apple, cucumber and so on, were reported.It was found that the thermal conductivity has shown the linear relations to the water contents approximately,and a new expression with the relationship between the thermal conductivity of food materials and their water content was drawn.

Key words: Thermal conductivity Food materials Hot-wire method