Thermal diffusivity measurement of meat products


KUMCUOĞLU S. , TAVMAN Ş.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.46, ss.99-103, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 46 Konu: 2
  • Basım Tarihi: 2009
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Sayfa Sayıları: ss.99-103

Özet

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.