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D. MACCARTHY, Department of Food Engineering, University College Cork, Cork, Ireland and P. NESVADBA, The Robert Gordon University, Aberdeen, United Kingdom.

Thermal conductivity data for foods at elevated temperatures is required for heat processing modeling studies, for calculation of microbial lethality, and for predicting quality changes in foods in both traditional and new heat processing applications. Standardized techniques for measurement of the thermal conductivity of food above 100 °C are not available, and work is continuing in the development of calibration standards for use at these temperatures. While thermal conductivity data at near-ambient temperatures is widely available, data at temperatures above 100 °C is scarce. Available data on thermal conductivity of foods above 100 °C is reviewed. The recent collaborative study by the European research consortium COST 93 on calibration standards, food components and food products in this temperature region, showed that the goal of a reliable, accurate, and easy-to-use method of measuring thermal conductivity at elevated temperatures is not readily attained. Possible reasons for this are discussed. Directions for future work in this important area of food engineering are proposed.