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Description: A system was developed for the rapid, automatic, and simultaneous measurement of thermal conductivity and diffusivity of food materials and, with knowledge of the food density, for determination of its specific heat. The system utilizes the line-heat source method for conductivity and diffusivity determination, and operates under the control of a microcomputer which is interfaced with a data logger for temperature and voltage measurements, and with external electronics linked to a line-heat source apparatus. Experimental measurements are made automatically after the user has entered the necessary experimental conditions and desired experimental precision to the microcomputer. The system was found to be extremely simple to use, and capable of providing accurate measurements, together with statistical precision statements, in 6min or less for agar-water gel. The system software was programmed in IBM-BASIC (version 3.0). The software was written to provide maximum user flexibility, and contains an optional algorithm (subroutine) for automatic calibration of the diffusivity measurement apparatus.

Keywords: automated line-heat source system for the measurement of thermal conductivity and diffusivity
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Citation: McGinnis, D.S. 1987. AUTOMATED LINE-HEAT SOURCE SYSTEM FOR THE MEASUREMENT OF THERMAL CONDUCTIVITY AND DIFFUSIVITY. Canadian Agricultural Engineering 29(2):201-208.
Volume: 29
Issue: 2
Pages 201 - 208
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Date: 1987
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Coverage: Canada
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