This book discusses the methods for determination of data on thermal conductivity, thermal diffusivity, unit surface conductance or the heat transfer coefficient of foods and agricultural materials. It includes the applications of thermal properties in relation to cooling and thermal expansion.
1. Some Basic Concepts of Heat Transfer
1.1 Forms of Heat Transfer
1.2 Related Physical Properties
Dimensional Characteristics
Density
Fluid Viscosity
Unit Surface Conductance
Latent Heat
Specific Heat
Thermal Conductivity
Thermal Diffusivity
Thermal Emissivity
Mass Diffusivity or Diffusion Coefficient
Mass Transfer Coefficient
Coefficient of Thermal Expansion
Dimensionless Parameters
1.3 Newtonian Law of Heating and Cooling
Cooling Rate
Half-Cooling Time
1.4 Fourier’s Law of Heating and Cooling
1.5 Criterion for Choice of Method of Solution of Heat
Transfer Problems
1.6 Mass-Average Temperature
1.7 Heat of Adsorption and Heat of Wetting
2 Specific Heat
2.1 Energy Equation
2.2 Measurement of Specific Heat
Siebel’s Equations
Method of Mixtures
Correction for Thermal Leakage
Method of Guarded-Plate
Method of Comparison Calorimeter
Method of Calculated Specific Heat
Adiabatic Agricultural Calorimeter
Method of Differential Scanning Calorimetry (DSC)
2.3 Specific Heat of Foods and Agricultural Materials
Grains and Seeds
Forage Produce
Fruits, Vegetables, and Nuts
Tobacco
Wood and Tree Bark
Soils
2.4 Specific Heat of Processed Food Materials
Baked Products
Frozen Foods
Dehydrated Foods
Oils and butter
Fluid Foods
2.5 Latent Heat of Fusion
3 Determination of Thermal Conductivity, Thermal Diffusivity, and Unit Surface Conductance
3.1 Thermal Conductivity and Thermal Diffusivity
Effect of Temperature
Effect of Moisture
3.2 Measurement of Thermal Conductivity
Steady-State Longitudinal Heat Flow Method
Steady-State radial Heat Flow Methods
Steady-State Heat of Vaporization Method
Unsteady-State Methods
Thermal Conductivity Probe Method
3.3 Measurement of Thermal Diffusivity
Use of Thermal Conductivity Probe
Cylindrical object and Time-Temperature Data
Use of Charts and Graphical Solution
3.4 Evaluation of Unit Surface Conductance
Interference Method
Empirical Equations Method
Geometric Analysis Method
Similitude Method
4 Thermal Conductivity, Diffusivity, and Unit Surface Conductance of Foods and Agricultural Materials
4.1 Seeds and Grains
4.2 Forage Materials
4.3 Fruits, Vegetables, and Nuts
4.4 Sugarbeet
4.5 Tobacco
4.6 Woods
4.7 Soils
4.8 Red Meat, Poultry, and Fish Products
4.9 Beef Manure
4.10 Dairy Products
4.11 Soybean Meal
5. Applications of Thermal Properties in Cooling and Freezing of Foods and Agricultural Materials
5.1 Single Particle and Multiparticle Heat Transfer
5.2 Cooling of Foods and Agricultural Materials
Half-Cooling Time
Applications of Newton’s Cooling Law
Application of Fourier’s Law
5.3 Freezing and Thawing
6 Applications of Thermal Properties to Heating and Heat Treatment of Foods and Agricultural Materials
6.1 Drying
Heated Air Drying
Freeze-Drying
6.2 Heat Treatment of Foods and Agricultural Materials
6.3 Heat of Respiration
6.4 Thermal Expansion and Structural Strength
Thermal Expansion
Appendix
List of Symbols
List of Tables
List of figures
SI System of Units
Cited References
Subject Index
Name Index
Biography
Nuri N. Mohsein is known for his first book, Physical Properties of Plant and Animal Materials, published in 1970. He is a former professor of agricultural engineering at the Pennsylvania State University.
