Recommended design parameters for thermal conductivity probes for nonfrozen food materials

Abstract

This paper analyzes the various design parameters of the thermal conductivity (k) probe and makes design recommendations for applications for nonfrozen food materials. The k probe is a simplified application of the line-heat source theory, but this simplification contributes to the instrument error which can be minimized by paying particular attention to the size of the k probes and materials of construction. As the diameter of the k probe decreases, its accuracy increases; however, small k probes are difficult to make. Therefore, it is recommended that users design their k probes using the highest acceptable error for their intended applications.