Methods for the measurement of thermal conductivity and diffusivity of foodstuffs

Abstract A critical review of the methods for the measurement of thermal conductivity and thermal diffusivity of foodstuffs is given. The physical-mathematical basis of the methods is outlined and the methods are classified according to the position of the heat source and heat sink with respect to the sample, the duration of the measurement run and the mathematical procedure involved. Examples of foodstuffs measured by each method are tabulated together with the pertinent literature references. A checklist of sources of systematic and random measurement errors is provided. The advantages and disadvantages of the methods and the factors influencing the choice of method are discussed.

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