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Heat transfer between the human body and its environment occurs through four main mechanisms: conduction, convection, radiation, and evaporation.
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Related Experiment Video

Updated: Oct 22, 2025

Characterization of Thermal Transport in One-dimensional Solid Materials
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Dynamic Thermal Properties Estimation Using Sensitivity Coefficients for Rapid Heating Process.

Anbuhkani Muniandy1, Patnarin Benyathiar2, Dharmendra K Mishra1

  • 1Department of Food Science, Purdue University, 745 Agriculture Mall Dr, West Lafayette, IN 47907, USA.

Foods (Basel, Switzerland)
|August 27, 2021
PubMed
Summary
This summary is machine-generated.

Determining food thermal conductivity above 100 °C is challenging. Rapid heating (TPCell) with scaled sensitivity coefficient (SSC) offers reliable temperature-dependent thermal conductivity measurements for potato puree.

Keywords:
TPCellinverse problemsparameter estimationscaled sensitivity coefficienttemperature-dependent thermal properties

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Area of Science:

  • Food science and technology
  • Thermal properties of matter
  • Heat transfer engineering

Background:

  • Accurate determination of food thermal conductivity at elevated temperatures (>100 °C) presents significant challenges.
  • Existing methods may struggle with precision and reliability under such conditions, necessitating advanced techniques.
  • Understanding thermal conductivity is crucial for food processing, safety, and quality control.

Purpose of the Study:

  • To determine the temperature-dependent thermal conductivity of food, specifically potato puree, using a rapid heating method (TPCell).
  • To compare the reliability of thermal conductivity estimations between constant temperature heating and rapid heating methods.
  • To evaluate the effectiveness of temperature-dependent thermal conductivity models versus single-parameter models.

Main Methods:

  • Utilized the TPCell technique for rapid heating experiments to measure thermal conductivity.
  • Designed experiments based on scaled sensitivity coefficient (SSC) to optimize data collection.
  • Employed both constant temperature heating (121.10 °C) and rapid heating (22 °C/min) protocols.
  • Applied temperature-dependent models (linear and k-model) and a constant conductivity model for data analysis.

Main Results:

  • Rapid heating (R22B10T1) using the k-model yielded reliable thermal conductivity values for potato puree from 25-140 °C (0.463–0.450 W m⁻¹ K⁻¹), with a low root mean squares error (RMSE) of 1.441.
  • Constant temperature heating (R12B10T1) resulted in less reliable estimations due to residual correlations, though values ranged from 0.444–0.510 W m⁻¹ K⁻¹ for 20-120 °C.
  • Temperature-dependent models consistently provided better estimations (lower RMSE) than single-parameter models for both heating methods.

Conclusions:

  • Rapid heating TPCell, guided by SSC, is a reliable method for determining temperature-dependent thermal conductivity of food above 100 °C.
  • Temperature-dependent models offer superior accuracy compared to constant conductivity models for dynamic heating processes.
  • The SSC approach provides valuable insights for designing effective dynamic experiments to measure thermal conductivity coefficients.