Determination of In-Situ Thermal Conductivity, Thermal Diffusivity, Volumetric Specific Heat and Isobaric Specific Heat of Selected Foods Under Pressure

Abstract

Thermal conductivity, thermal diffusivity, volumetric specific heat, and isobaric specific heat of tomato puree, soy protein isolate, soybean oil, guacamole, honey, cream cheese, and sucrose solution under pressure was determined using a dual needle probe from 0.1 to 600 MPa at 25°C. Thermal conductivity and thermal diffusivity of tested materials increased with applied pressure, while the isobaric specific heat decreased with pressure. The maximum combined uncertainty in the measurement of thermal conductivity, thermal diffusivity, volumetric specific heat, and isobaric specific heat were 3.1, 6.8, 6.6, and 6.9%, respectively. The data generated will be useful for the high pressure equipment design and process optimization.