A.4-2. Thermal Conductivities, Densities, and Viscosities of Foods
| Material | H2O (wt %) | Temperature (K) | k (W/m · K) | ρ (kg/m3) | μ [(Pa · s)103, or cp] | |
|---|---|---|---|---|---|---|
| Apple juice | 87.4 | 293.2 | 0.559 | |||
| Apple sauce | 295.7 | 0.692 | ||||
| Apple | 85.6 | 275.2–309.2 | 0.393 | |||
| Beef, lean | 78.8 | 308.2 | 0.458 | |||
| Beef, fat | 0.19 | |||||
| Butter | 15 | 277.6 | 0.197 | 998 | ||
| Cantaloupe | 0.571 | |||||
| Egg | ||||||
| white | 309.2 | 0.577 | ||||
| yolk | 306.2 | 0.338 | ||||
| Fish | ||||||
| Fresh | 273.2 | 0.431 | ||||
| Frozen | 263.2 | 1.22 | ||||
| Flour, wheat | 8.8 | 0.450 | ||||
| Honey | 12.6 | 275.4 | 0.50 | |||
| Ice | 100 | 273.2 | 2.25 | |||
| 100 | 253.2 | 2.42 | ||||
| Lamb | 71 | 278.8 | 0.415 | |||
| Milk | ||||||
| Whole | 293.2 | 1030 | 2.12 | |||
| Skim | 274.7 | 0.538 | ||||
| 298.2 | 1041 | 1.4 | ||||
| Oil | ||||||
| Cod liver | 298.2 | 924 | ||||
| Corn | 288.2 | 921 | ||||
| Olive | 293.2 | 0.168 | 919 | 84 | ||
| Peanut | 277.1 | 0.168 | ||||
| Soybean | 303.2 | 919 | 40 | |||
| Oranges | 61.2 | 303.5 | 0.431 | |||
| Pears | 281.9 | 0.595 | ||||
| Pork, lean | ||||||
| Fresh | 74 | 275.4 | 0.460 | |||
| Frozen | 258.2 | 1.109 | ||||
| Potatoes | ||||||
| Raw | 0.554 | |||||
| Frozen | 260.4 | 1.09 | 977 | |||
| Salmon | ||||||
| Fresh | 67 | 277.1 | 0.50 | |||
| Frozen | 67 | 248.2 | 1.30 | |||
| Sucrose solution | 80 | 294.3 | 1073 | 1.92 | ||
| Turkey | ||||||
| Fresh | 74 | 276.0 | 0.502 | |||
| Frozen | 248.2 | 1.675 | ||||
| Veal | ||||||
| Fresh | 75 | 335.4 | 0.485 | |||
| Frozen | 75 | 263.6 | 1.30 | |||
| Water | 100 | 293.2 | 0.602 | |||
| 100 | 273.2 | 0.569 | ||||
| Source: R. C. Weast, Handbook of Chemistry and Physics, 48th ed. Cleveland: Chemical Rubber Co., Inc., 1967; C. P. Lentz, Food Technol., 15, 243 (1961); G. A. Reidy, Department of Food Science, Michigan State University, 1968; S. E. Charm, The Fundamentals of Food Engineering, 2nd ed. Westport, Conn.: Avi Publishing Co., Inc., 1971; R. Earle, Unit Operations in Food Processing. Oxford: Pergamon Press, 1966; R. H. Perry and C. H. Chilton, Chemical Engineers' Handbook, 5th ed. New York: McGraw-Hill Book Company, 1973; V. E. Sweat, J. Food Sci., 39, 1080 (1974). | ||||||
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