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Maximum slope method for evaluating thermal conductivity probe data

, : Maximum slope method for evaluating thermal conductivity probe data. Journal Of Food Science. 58(6): 1340-1345

A published method determines the thermal conductivity, k, of material without probe calibration using the maximum local slope value of a temperature response curve monitored by a line heat source probe. We examined the applicability and validity of this method. A mathematical heat conduction model was used for theoretical examination and a thermistor based probe for experimental examination with a computer based data acquisition and reduction system. Glycerol (99.5% pure) and agar gel (0.5%) were test materials. The k values estimated by the maximum slope method were comparably accurate and less statistically variable compared to those determined by two widely used data reduction methods, the time correction and maximum r-square methods.


DOI: 10.1111/j.1365-2621.1993.tb06179.x

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