Estimation of Thermal Conductivity of Food Products. ‘The thermal conductivity of materials varies with the composition and, in some cases, the physical orientation of components. Foods, being of biological origin, are sub- Ject to high variability in composition and structure; therefore, the & value of foods presented in the tables is not always the same for all foods in the category listed. The effect of variations in the composition of a material on thermal con- ductivity has been reported by Choi and Okos (1987). Their procedure may be used to estimate k from the composition. k is calculated from the thermnal, gon- ductivity of the pure component, k;, and the volume fraction of each component, Xvi | $= Skx) Q) The thermal conductivity values in W /(m ~ K) of pure water (ky). tee (je) protein (k,), fat (ky ), carbohydrate (K,.), fiber (kj ), and ash (&,) are calculated at the temperature in °C under consideration, using equations 3 to 9, respec- tively ky = 0.57109 + 0.0017625T ~ 6.7306 x 10°°7? Qa) k,. = 2.2196 ~ 0,0062489T + 1.0154 x 10747? (4) k, = 0.1788 + 0.00119587 ~ 2.7178 x 10°67? (5) ky = 0.1807 — 0,0027604 7 — 1.7749 x 10°77? (6) Kk, = 0.2014 + 0.013874 T — 4.3312 x 10°°T? (7), ky = 0.18331 + 00012497 T — 3.1683 x 10°67? (8) K, = 0.3296 + 0.001401 T — 2.9069 x 10-7? (9) The volume fraction X,, of each component is determined from the mass fraction, X,, the individual densities, p,, and the composite density, p, as fol- lows:234 FUNDAMENTALS OF FOOD PROCESS ENGIVEERING (10) °- Sxl ay BE the individual densities, in kg/m’, are obtained using equations 12 t0 18, e- spectively, for water (p,,), ice (pi), protein (pp), fat (p, ), carbohydrate (p,), Aber (ay) and ash (,) by = 997.18 + 0.00314397 ~ 0,00375747° (2) Pie = 916.89 ~ 0.13071 (3) pp = 1329.9 — 0518147 (4) bp = 925.59 — 0.41787 (is) pe = 1599.1 ~ 0.310467 (6) yp = 1311S — 0.368897 a7) pe = 2423.8 ~ 0.280637 (is) A program in BASIC to calculate the thesmal conductivity from the composition ‘of u muterial is given in Appendix Table A.1) EXAMPLE 1: Caleulate the thermal conductivity of lean pork containing 1.8% fat 1.5% ash, 19% protein, and 71.7% water at 19°C. Solution: Xi X, and Xp = 0. Substituting T= 19°C in equations 310 9, | the individual thermal conductivity ofeach component, in W (mm » K), is k= 0.602; k, = 0.200; y= 0.128; k= 385 Substivuting 7 in equations 12 1 18, the density of each component, in ke/m’, is: by = 996; p, = 1320; py = 917; py = 24IB Using equation 10: Xow = 0.753; = 0.1505 oXym 0.09; x, _-~Using equation 2: 4 = 0,602(0.753) + 0.200(0.150) + 0.09(0.128) + 0.006(0.385) = 0497 W/(m + K)