ABSTRACT
Thermal properties are related to heat transfer in food and thermodynamic properties are related to the characteristics that indicate phase or state changes in foods (Rahman and McCarthy, 1999). Examples of thermal properties are thermal conductivity, specic heat, thermal diffusivity, and heat transfer coefcient. Similarly, examples of the thermodynamic properties are freezing point, glass transition, maximal-freeze-concentration conditions, and solids melting. This chapter presents the measurement techniques of selected properties from both classes since these are interrelated. These properties are important for modeling and optimization of the processes involving heating and cooling. In addition, these are also being used to determine the structural and state-phase behaviors of foods.
