Thermal Conductivity of Meats and Fats

Abstract

1) The thermal conductivity was measured of fresh and frozen pork, beef, pork fat and beef fat by the comparative method, in which the sample thermal conductivity was compared with the value of the standard glass plate having a known thermal conductivity.
2) The values obtained by the writers were given in Table 4 and compared with thermal conductivity that had been given by previous investigators.
3) The error of the current measurements was estimated to be less than ±2.0% for pork, which was the least, and ±4.9% for pork, which was the greatest.
5) The thermal conductivity of bacon, whose structure was shown in Fig. 3 was measured and compared with computed values. The discrepancies between them were 5.9% for fresh bacon and 11.4% for frozen one.
5) These results indicated that thermal conductivity values of meats and fats with two significant digits would be accurate enough for practical engineering calculation.