Thermal diffusivity measurement of meat products


KUMCUOĞLU S. , TAVMAN Ş.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.46, no.2, pp.99-103, 2009 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 46 Issue: 2
  • Publication Date: 2009
  • Title of Journal : JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Page Numbers: pp.99-103

Abstract

Thermal diffusivity is an important thermal property in modeling, simulation and control of various food processing operations. Thermal diffusivities of meat products were measured in the temperature range of -35 to +10 degrees C, by using time-temperature history method. At temperatures below the initial freezing temperature, thermal diffusivity increased markedly as the temperature decreased and increased with increasing moisture content. Experimental data on thermal diffusivity were mathematically interpreted as a function of temperature and composition by application of regression analysis. Good agreement was found between thermal diffusivity values determined experimentally and literature values.