Journal of Food Engineering, Vol.30, No.3, 263-268, 1996
Experimental determination of thermal conductivity of apple and potato at different moisture contents
Thermal conductivity of apple and potato samples was measured by means of a specifically designed apparatus based on Fitch＇s method. The thermal conductivity was determined at various moisture contents at the sample mean temperature of 30 degrees C. As expected the conductivity decreases with the decrease in moisture content. Thermal conductivity data were correlated with moisture content using a straight line.