Foods - Thermal Conductivities

Thermal conductivity of selected foodstuff like apples, beef, sugar and more. This table presents thermal conductivity values for various food products along with their water content and measurement temperatures.

Food	Water Content (%)	Temperature (°C)	Thermal Conductivity (W/(m K))
Apple, whole	85	2 - 35	0.39
Apple, juice	88	20	0.56
Beef, freeze dried, 1 bar	-	0	0.07
Beef, freeze dried, 10⁻⁶ bar	-	0	0.04
Beef, lean, perpendicular to fibers	79	7	0.48
Beef, lean, parallel to fibers	79	7	0.43
Butter	15	45	0.2
Cod	83	3	0.54
Egg, white	-	35	0.58
Egg, yolk	-	35	0.34
Fish, loin	-	0 - 10	0.58
Grapefruit, whole	-	30	0.45
Honey	13	2	0.50
Milk	-	37	0.53
Milk, condensed	90	24	0.57
Milk, skimmed	-	2	0.54
Olive oil	-	15	0.19
Pork, perpendicular to fibers	75	5	0.49
Pork, parallel to fibers	75	5	0.44
Pork, fat	-	25	0.15
Potato, raw flesh	82	1 - 35	0.55
Poultry, broiler muscle	70	4 - 25	0.41
Salmon	75	4	0.50
Salt	-	90	0.25
Strawberry	-	15 - 25	0.68
Sugars	-	30 - 60	0.09 - 0.22
Turkey, breast perpendicular to fibers	75	3	0.50
Turkey, breast parallel to fibers	75	3	0.52
Oil, vegetable and animal	-	4 - 180	0.17
Wheat flour	9	43	0.45
Whey	-	80	0.64