Abstract
A computational procedure was developed for determining the thermal diffusivity of food. For this development, a theoretical formula for estimating heat conduction in an infinite slab was used. This formula was derived by assuming that temperatures on the surface of a slab change arbitrarily with time and also that its thermal diffusivity is temperature independent. A thermal diffusivity value of a solid sample is determined through estimation of the following specific diffusivity value: The specific value, which gives the least sum of squares of differences between temperatures calculated by the derived formula and those determined through heat transfer experimentation. A set of FORTRAN IV computer programs‐ was prepared to determine diffusivity values of solids. The diffusivity values of ice, frozen grapefruit juice, frozen 50% sucrose solution and frozen ground beef were determined by using these computer programs. Experimental temperature data, which were used for this determination, were obtained by utilizing specially fabricated rectangular cells
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