Foods - Thermal Conductivities
Conduction as heat transfer takes place if there is a temperature gradient in a solid or stationary fluid medium.
Thermal conductivity of some selected food products:
| Food | Water Content (%) | Temperature (oC) | Thermal Conductivity (W/(m K)) |
|---|---|---|---|
| Apple, whole | 85 | 2 - 35 | 0.39 |
| Apple, juice | 88 | 20 | 0.56 |
| Beef, freeze dried, 1 bar | 0 | 0.07 | |
| Beef, freeze dried, 10-6 bar | 0 | 0.04 | |
| Beef, lean, perpendicular to fibers | 79 | 7 | 0.48 |
| Beef, lean, parallel to fibers | 79 | 7 | 0.43 |
| Butter | 15 | 45 | 0.2 |
| Cod | 83 | 3 | 0.54 |
| Egg, white | 35 | 0.58 | |
| Egg, yolk | 35 | 0.34 | |
| Fish, loin | 0 - 10 | 0.58 | |
| Grapefruit, whole | 30 | 0.45 | |
| Honey | 13 | 2 | 0.50 |
| Milk | 37 | 0.53 | |
| Milk, condensed | 90 | 24 | 0.57 |
| Milk, skimmed | 2 | 0.54 | |
| Olive oil | 15 | 0.19 | |
| Pork, perpendicular to fibers | 75 | 5 | 0.49 |
| Pork, parallel to fibers | 75 | 5 | 0.44 |
| Pork, fat | 25 | 0.15 | |
| Potato, raw flesh | 82 | 1 - 35 | 0.55 |
| Poultry, broiler muscle | 70 | 4 - 25 | 0.41 |
| Salmon | 75 | 4 | 0.50 |
| Salt | 90 | 0.25 | |
| Strawberry | 15 - 25 | 0.68 | |
| Sugars | 30 - 60 | 0.09 - 0.22 | |
| Turkey, breast prependicular to fibers | 75 | 3 | 0.50 |
| Turkey, breast parallel to fibers | 75 | 3 | 0.52 |
| Oil, vegetable and animal | 4 - 180 | 0.17 | |
| Wheat flour | 9 | 43 | 0.45 |
| Whey | 80 | 0.64 |
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