A method of measuring the thermal diffusivity of poor conductors and its application to the heat treatment of potatoes
An apparatus and technique based on Angstrom's method is developed for measuring the thermal diffusivity of fruits and vegetables. The reproducibility of the results is found to be satisfactory with typical standard deviations of less than 6&'37. A detailed error analysis reveals that...
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University of Aberdeen
1991
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314477 |