Thermal conductivity measurements of a traditional fermented dough in the frozen state
Articles > Article · 2006
Authors: Seher KUMCUOĞLU, Şebnem TAVMAN, Paul NESVADBA, Ismail Hakki TAVMAN
Journal of Food Engineering, Journal Indexed in SCI Expanded, International, WoS, 2006, vol 78, pp 1079-1082
DOI: 10.1016/j.jfoodeng.2005.12.020
Summary
In this study thermal conductivity of tarhana, a traditional Turkish fermented food product, was measured over the temperature range -25 degrees C and +50 degrees C using the needle probe method. Empirical equations for thermal conductivity calculations were obtained by application of statistical analysis to the results. Thermal conductivity of the samples was found to increase with temperature in the unfrozen state; in the frozen state it decreased with temperature. The probe method of conductivity measurement was found to give accurate and consistent results. (c) 2006 Elsevier Ltd. All rights reserved.