Abstract
The radial temperature distribution in heated foods (potato, fish and bread) were reported to be flattened above 65-70 degree C in the last paper. In this report, computer simulation of unsteady heat conduction in heated foods on the assumption the superficial thermal conductivity changed above the temperature of geratinization. When the temperature dependence of the thermal conductivity was taken into consideration, the characteristics of the calculated data agreed roughly to the measured data.
