Thermal Property KW/m"O) 10° (m/s) P (kg/m!) Ey (hI /kg-°C) Sour Component Carbohydrate Ash Fiber Fat Protein Carbohydrate Ash Fiber Fat Protein Carbohydrate Ash Fiber Fat Protein Carbohydrate Ash Fiber Fat Protein : Choi and Okos (1986b), Equation as a Function of Temperature k= 020141 + 13874 x 109 T= 4.3312 x 10° T? = 0.32962 + 14011 x 109 T = 2.9069 x 10 T? = 0.18331 + 1.2497 x 109 T- 3.1683 x 10° T? = 0.18071 + 2.7604 x 109 T= 1.7749 x 10 T? k= 0.17881 + 1.1958 x 108 T- 2.7178 x 106 T? = 8.0842 x 10 + 5.3052 x 104 T= 2.3218 x 10 T? (0. = 1.2461 x 10" + 3.7321 x 104 T- 1.2284 x 10 T? (= 7.3976 x 10° + 5.1902 x 10 T= 2.2202 x 10-6 T? 18777 x 10? + 1.2569 x 10-4 T — 3.8286 x 10% T? S714 x 102 + 4.7578 x 104 T= 1.4646 x 10 T? 1.5991 x 10 - 0.31046 T 1.3115 x 10? ~ 0.36589 T p= 9.2559 x 10° — 0.41757 T p= 13299 x 10° - 051810 T 1.5488 + 1.9625 x 10° T- 1.0926 + 1.8896 10° T- 1.8459 + 1.8906 x 10° T — 4.6509 x 10% T? 1.9842 + 1.4733 x 10? T — 4.8008 x 10 T? 2.0082 + 1.2089 x 10 T— 1.3129 10° T? Water (0.57109 + 1.7625 x 10° T — 6.7036 x 10° T= (W/m) [0.13168 + 6.247 x 10+ T~ 2.4022 x 10* T,10- (m/s) 4 = 997.18 + 3.1439 x 10° T- 3.7574 x 10° T? (kg/m) Cour = 4.0817 — 5.3062 x 108 T + 9.9516 x 10+ T? (k)/kg-2C) Cpa = 4.1762 — 9.0864 x 105 T + 54731 x 10 7? (KI/kg-°C) Tee ky = 2.2196 — 6.2489 x 10° T + 1.0154 x 104 T? (W/m-°C) 11.1756 - 6.0833 x 10 T + 9.5037 x 10 T"] x 10 (m?/s) 916.89 - 0.13071 T (kg/m) 0623 + 6,0769 x 10-7 (KI/kg-°C) + Gjq.= For a temperature range between ~40 and 0°C Cou For a temperature range between 0 and 150°C. Source: Choi and Okos (19866). For sucrose solutions with concentrations between 6 and 65°Brix and a ‘temperature of 20°C, Kimball (1986) reported the equation: p= 0.524481 exp] 170,435 m2 ogee in which density is expressed in g/om* and C in °Brix.Water Specific heat Product (0) thks.) Meats Bacon 499-201 Beef Lean beef nz? 34% Roast beef 600 3056, Hamburger 6833520 Veal 680 3.223 Prawns 662 3014 Eggs Yolk 499 2810 Milk Pasteurized, whole 870-3852 ‘Skim 905 397-4019 Butter 155 2051-2135 Apples (raw) Sd 3.726-4019 Cucumbers 96.1 4.103 Potatoes 708 3517 750 3517 Fish, 80.0 3.600 resh 760 3.600 Cheese (iresh) 650 3265 Sardines 574 30H Carrots (fresh) 882 3810-3995 Source: Reidy, G.A., MS. thesis, Michigan State University, 1968.Product oi Olive Soybean Vegetable and animal Sugars Cod Meats Pork Perpendicular to the fibers Parallel to the fibers Fatty meat Lamb Perpendicular to the fibers Parallel to the fibers Veal Perpendicular to the fibers Parallel to the fibers Beef Freeze-dried 11000 mm Hg 0,001 mm He, Lean Perpendicular to the fibers Parallel to the fibers Fatty Strawberries Peas Water Content (%) 1 9 m8 m0 8 ce 789 739) 787 787 “Temperature co) 18 100 710 1s? 29-62 28 60 61 a 6 62 60 e 6 2438 1425 347 ‘Thermal Conductivity (isem-°C) 0.189 0.163 0.069 0.169 0.087-0.22 0544 048s 0443. 0.489 0.152 045 name ons 0422 0.476 0.489 oat 0452 0.065 0.035 0476 0435, 0431 0447 bag 0.875Water Temperature” Thermal Diffusivity Product oo) ro % 10° (5) Fruits, Vegetables ‘Avocado (pulp) - 40 124 Seed = 40) 129 Whole = 1110) 154 Sweet potato - 35 1.06 == 55 139 oe 70 191 Cherries (pulp) = 300) 132 Squash — 70 17 Strawberries (pulp) 92 5 127 Beans (purée) = 26-122 180 Peas (purée) - 26-128 182 String beans (cooked) — 412 1.68 Limes = 4010) 107 ‘Apples 8 0-30 137 ‘Applesauce 37 5 105 37 6 12 80 5 12 80 6 140 = 26-129 167 Peach - 274) 139 Tumip = 480) 134 Potato Pulp - 28 170 Mashed (cooked) 78 5 13 Banana (pulp) 76 5 118 76 65 a2 Grapefruit (pulp) 8 iz albedo) R20 = 1.09 Beet = 4) 1.26 Tomato (pulp) = 426 1.48 Fishes and Meats Cod a 5 12 a 6 142 Hipogloso 76 40-65 147 Salted meat 6 5 132 6 65 118 Ham (smoked) ot 5 118 a 40-65 138 Beef Loin? 66 40-65 12 Round n 40-65 133 Tongue 6 40-65 1.32 Water = 30 148 a 65 1.60 Ice - 0 182 © The first temperature is the initial one, and that in parentheses is the one of the surroundings Data are applicable ifthe juices exuded during storage remain in foods. Source: Singh, RIP, Food Techmol., 362): 87-91.