果蔬导热系数的测试

Measuring of Thermal Conductivity of Fruit and Vegetable

果蔬类产品大多具有含水率高的特点,用常规的方法难以测定其导热系数。采用探针法测量了几种果蔬的导热系数,证明了该方法测量时间短,测量过程中试样温升小,测试结果可以准确反映被测物料的实际状态。文中介绍了探针法测量果蔬导热系数的基本原理、测试系统和数据处理方法。

It is difficult for measuring of thermal conductivity of fruit and vegetable by common testing method as its high moisture content. Thermal conductivity of some fruit and vegetable is measured by the Heat-Probe method, it is showed that the Heat-Probe method testing time is short, temperature rise of the sample is low in the testing process, and test result can reflect the real state of the tested material. The paper introduces the basic principle of measuring thermal conductivity of fruit and vegetable, the measuring system and the data treating method.