Prediction of Effective Thermal Diffusivity of Fish and Meats

Abstract

Theoretical formulas for the prediction of effective thermal diffusivity on one-dimensional unsteady heat conduction of fish and meats in unfrozen and frozen states were investigated. Theoretical results agreed well with measured values in the temperature range of 9 ~ −22°C. Theoretical results also agreed with published data from Dickerson and Read within the standard deviation of 7.8%. To predict the effective thermal diffusivity of fabricated food materials, a ternary contour diagram was prepared.