Thermal conductivity measurements of a traditional fermented dough in the frozen state

Kumcuoglu S. , Tavman S. , NESVADBA P., TAVMAN I. H.

JOURNAL OF FOOD ENGINEERING, cilt.78, ss.1079-1082, 2007 (SCI İndekslerine Giren Dergi)

  • Cilt numarası: 78 Konu: 3
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1016/j.jfoodeng.2005.12.020
  • Sayfa Sayısı: ss.1079-1082


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.