Experimental Determination of Thermal Conductivity of Apple and Potato at Different Moisture Contents

摘要

Thermal conductivity of apple and potato samples was measured by means of a specifically designed apparatus based on Fitch's method. The thermal conductivity was determined at various moisture contents at the sample mean temperature of 30℃. As expected the conductivity decreases with the decrease in moisture content. Thermal conductivity data were correlated with moisture content using a straight line.