Cornelia Rauh

Oct 4, 2023 | mdpi.com | Ann-Marie Kalla-Bertholdt |Anne Baier |Cornelia Rauh |Anne Kathrin

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Aug 23, 2023 | mdpi.com | Ann-Marie Kalla-Bertholdt |Anne Baier |Cornelia Rauh |Anne Kathrin

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Jun 6, 2023 | mdpi.com | Elisabeth Högg |Cornelia Rauh

3.4. Prediction of Thermal ConductivityThe prediction of thermal conductivity of foods is complex and the obtained results can vary by two orders of magnitude [34]. Thermal conductivity depends on composition, structure, and temperature. The thermal conductivity of water is much higher than that of other food components (protein, fat, and carbohydrate), and therefore the water content of foods has a significant effect on the thermal conductivity of foods containing water [56].

May 11, 2023 | mdpi.com | Cornelia Rauh |Elisabeth Högg

Open AccessArticlebyElisabeth Högg and Cornelia Rauh * Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), 14195 Berlin, Germany*Author to whom correspondence should be addressed.