Question
The thermal conductivity of food is influenced
bySolution
• Cell structure: Fibrous foods (e.g., meat) conduct heat directionally (~0.5W/m•K). • Moisture: Water (0.6 W/m•K) increases conductivity vs. dry foods (0.05 W/m•K). • Environment: Pressure cooking ↑ conductivity by 30%. • Critical for designing heat processing (canning, pasteurization).
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