在食品冷却或加热过程中,只有知道了食品的热力性能,才能进行传热计算。目前尚缺少中、低湿度食品热力性能的资料,我们这项研究的目的便是测量这类食品的导热系数,比热和质量密度,以便计算它们的导温系数。我们用干果、饼干、果酱和啫喱粉,以及以谷物为主要原料的小食品等五至十种不同的 In the process of food cooling or heating, the heat transfer calculation can only be carried out if the thermal performance of the food is known. At present, there is still a lack of information on the thermodynamic properties of medium and low humidity foods. The purpose of our study is to measure the thermal conductivity, specific heat and mass density of these foods in order to calculate their thermal conductivity coefficients. We use five to ten different kinds of dried fruits, biscuits, jam and jelly powder, as well as snack foods mainly made of cereal