Abstract
Thermal diffusivities and thermal conductivities of model food systems were measured by two transient methods: the flash method and the hot wire probe method. Experimental runs were carried out between +20°C and −40°C with binary food gels: water + gelatin; water + ovalbumin; water + starch; water + sucrose. These results were compared with the main thermal conductivity models (series, parallel, Maxwell, series-parallel). The conductivity data which are very sensitive to the ice fraction are best fitted by the Maxwell's model.
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