期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：11
期号：12
页码：848-855
DOI：10.19026/ajfst.11.2803
出版社：MAXWELL Science Publication
摘要：This study aims to investigate the thermophysical properties of classical foods in Wuhan city using the internet of things (IoF) based real time computation method. The Choi-Okos model was employed to compute and analyse the thermophysical properties of the Wuhan hot noodles with sesame paste and Zhou-Black duck . The internet of things (IoF) based real time computation was proposed to deal with the Choi-Okos model. Experimental analysis was carried out to calculate the relationships between the thermal conductivity, thermal diffusivity, density and specific heat and temperature. The analysis results demonstrate that the thermal conductivity and thermal diffusivity were influenced significantly by the temperature for Wuhan hot noodles with sesame paste and the thermal diffusivity was influenced significantly by the temperature for Zhou-Black duck . The findings of this study can provide theoretical support for reasonable food storage and preservation.
