Dynamic Thermal Properties Estimation Using Sensitivity Coefficients for Rapid Heating Process
Thermal conductivity determination of food at temperatures > 100 °C still remains a challenge. The objective of this study was to determine the temperature-dependent thermal conductivity of food using rapid heating (TPCell). The experiments were designed based on scaled sensitivity coefficient (S...
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MDPI AG
2021-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/8/1954 |
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| author | Anbuhkani Muniandy Patnarin Benyathiar Dharmendra K. Mishra Ferhan Ozadali |
| author_facet | Anbuhkani Muniandy Patnarin Benyathiar Dharmendra K. Mishra Ferhan Ozadali |
| author_sort | Anbuhkani Muniandy |
| collection | DOAJ |
| description | Thermal conductivity determination of food at temperatures > 100 °C still remains a challenge. The objective of this study was to determine the temperature-dependent thermal conductivity of food using rapid heating (TPCell). The experiments were designed based on scaled sensitivity coefficient (SSC), and the estimated thermal conductivity of potato puree was compared between the constant temperature heating at 121.10 °C (R12B10T1) and the rapid heating (R22B10T1). Temperature-dependent thermal conductivity models along with a constant conductivity were used for estimation. R22B10T1 experiment using the <i>k</i> model provided reliable measurements as compared to R12B10T1 with thermal conductivity values from 0.463 ± 0.011 W m<sup>−1</sup> K<sup>−1</sup> to 0.450 ± 0.016 W m<sup>−1</sup> K<sup>−1</sup> for 25–140 °C and root mean squares error (<i>RMSE</i>) of 1.441. In the R12B10T1 experiment, the analysis showed the correlation of residuals, which made the estimation less reliable. The thermal conductivity values were in the range of 0.444 ± 0.012 W m<sup>−1</sup> K<sup>−1</sup> to 0.510 ± 0.034 W m<sup>−1</sup> K<sup>−1</sup> for 20–120 °C estimated using the <i>k</i> model. Temperature-dependent models (linear and <i>k</i> models) provided a better estimate than the single parameter thermal conductivity determination with low <i>RMSE</i> for both types of experiments. SSC can provide insight in designing dynamic experiments for the determination of thermal conductivity coefficient. |
| first_indexed | 2024-03-10T08:49:10Z |
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| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T08:49:10Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-d96299bf65554957968eb7f3540a31792023-11-22T07:41:21ZengMDPI AGFoods2304-81582021-08-01108195410.3390/foods10081954Dynamic Thermal Properties Estimation Using Sensitivity Coefficients for Rapid Heating ProcessAnbuhkani Muniandy0Patnarin Benyathiar1Dharmendra K. Mishra2Ferhan Ozadali3Department of Food Science, Purdue University, 745 Agriculture Mall Dr, West Lafayette, IN 47907, USADepartment of Food Technology, Mahidol University, Kanchanaburi Campus, 199 Sangkraburi Road, Sai Yok, Kanchanaburi 71150, ThailandDepartment of Food Science, Purdue University, 745 Agriculture Mall Dr, West Lafayette, IN 47907, USADepartment of Food Science, Purdue University, 745 Agriculture Mall Dr, West Lafayette, IN 47907, USAThermal conductivity determination of food at temperatures > 100 °C still remains a challenge. The objective of this study was to determine the temperature-dependent thermal conductivity of food using rapid heating (TPCell). The experiments were designed based on scaled sensitivity coefficient (SSC), and the estimated thermal conductivity of potato puree was compared between the constant temperature heating at 121.10 °C (R12B10T1) and the rapid heating (R22B10T1). Temperature-dependent thermal conductivity models along with a constant conductivity were used for estimation. R22B10T1 experiment using the <i>k</i> model provided reliable measurements as compared to R12B10T1 with thermal conductivity values from 0.463 ± 0.011 W m<sup>−1</sup> K<sup>−1</sup> to 0.450 ± 0.016 W m<sup>−1</sup> K<sup>−1</sup> for 25–140 °C and root mean squares error (<i>RMSE</i>) of 1.441. In the R12B10T1 experiment, the analysis showed the correlation of residuals, which made the estimation less reliable. The thermal conductivity values were in the range of 0.444 ± 0.012 W m<sup>−1</sup> K<sup>−1</sup> to 0.510 ± 0.034 W m<sup>−1</sup> K<sup>−1</sup> for 20–120 °C estimated using the <i>k</i> model. Temperature-dependent models (linear and <i>k</i> models) provided a better estimate than the single parameter thermal conductivity determination with low <i>RMSE</i> for both types of experiments. SSC can provide insight in designing dynamic experiments for the determination of thermal conductivity coefficient.https://www.mdpi.com/2304-8158/10/8/1954temperature-dependent thermal propertiesscaled sensitivity coefficientTPCellparameter estimationinverse problems |
| spellingShingle | Anbuhkani Muniandy Patnarin Benyathiar Dharmendra K. Mishra Ferhan Ozadali Dynamic Thermal Properties Estimation Using Sensitivity Coefficients for Rapid Heating Process Foods temperature-dependent thermal properties scaled sensitivity coefficient TPCell parameter estimation inverse problems |
| title | Dynamic Thermal Properties Estimation Using Sensitivity Coefficients for Rapid Heating Process |
| title_full | Dynamic Thermal Properties Estimation Using Sensitivity Coefficients for Rapid Heating Process |
| title_fullStr | Dynamic Thermal Properties Estimation Using Sensitivity Coefficients for Rapid Heating Process |
| title_full_unstemmed | Dynamic Thermal Properties Estimation Using Sensitivity Coefficients for Rapid Heating Process |
| title_short | Dynamic Thermal Properties Estimation Using Sensitivity Coefficients for Rapid Heating Process |
| title_sort | dynamic thermal properties estimation using sensitivity coefficients for rapid heating process |
| topic | temperature-dependent thermal properties scaled sensitivity coefficient TPCell parameter estimation inverse problems |
| url | https://www.mdpi.com/2304-8158/10/8/1954 |
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