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The model foods similar to general Korean foods were prepared by combining starch, protein and moisture, and relationship between their thermal diffusivities and components were investigated. Thermal diffusivity of the model foods tended to be proportional with the moisture content. Under the same level of moisture content of the model foods, thermal diffusivity of the starch foods was higher than that of the protein foods, but no interaction among components was found. The measured values was quite agreed upon with the calculated values with 3.60 residual percent. The regression equations between thermal diffusivity and moisture, protein and starch contents at 20℃ and 60℃ were α20℃ = 0.04911M+0.37355P+3.73072, α60℃ = 0.05353M-0.4766P+4.15136, respectively. The correlation coefficients obtained according to the above equation were 0.9650^(**) and 20℃ and 0.9002^(**) at 60℃.
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