Home            Contact us            FAQs
    
      Journal Home      |      Aim & Scope     |     Author(s) Information      |      Editorial Board      |      MSP Download Statistics

     Advance Journal of Food Science and Technology


Internet of Things based Real Time Computation on the Thermophysical Properties of Classical Foods in Wuhan City using Choi-Okos Model

Yonghui Chen and Zhongzhen Yan
School of Computer Science and Technology, Hubei University of Technology, Wuhan 430074, China
Advance Journal of Food Science and Technology  2016  12:848-855
http://dx.doi.org/10.19026/ajfst.11.2803  |  © The Author(s) 2016
Received: October ‎16, ‎2015  |  Accepted: January ‎13, ‎2016  |  Published: August 25, 2016

Abstract

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.

Keywords:

Food thermophysical properties, internet of things (IoF), numerical computation,


References