“To simulate the thermal behaviour accurately it is necessary to have a full set of thermal parameters for the sausage. Fortunately, ASHRAE has handbooks full of this sort of data – and the chapter ‘Thermal Properties of Food’ in the Refrigeration Handbook had just what I needed.
Thermal Conductivity = 0.4 W/mK
Density = 550 kg/m3
Specific Heat = 3150 J/kg K“








