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Öğe CORRELATIONS FOR the CONSISTENCY COEFFICIENTS of APRICOT and PEAR PUREES(1985) ILICALI C.Two correlations for the consistency coefficients of apricot and pear purees have been developed. the consistency coefficient for the apricot puree within the given experimental range can be represented as K = 3.7 × 10-6e1500/T(%TS)3.5 and for the pear puree, K = 3.1 × 10-6e1500/T(%TS)3 Experimental values obtained from the literature are compared with the predictions obtained using the above equations. the level of agreement is generally satisfactory. It is recommended that the consistency coefficients for fruit purees be determined at known dissolved solids and insoluble solids content. Copyright © 1985, Wiley Blackwell. All rights reservedÖğe A SIMPLIFIED ANALYTICAL MODEL FOR FREEZING TIME CALCULATION IN BRICK-SHAPED FOODS(1989) ILICALI C.A simplified analytical model for the freezing time prediction of brick-shaped foodstuffs was developed. It was assumed in the model that the solution to the unsteady, one-dimensional heat conduction equation with constant thermophysical properties was valid during cooling and freezing for each of the three directions of the brick-shaped food. Cooling and freezing times were calculated by superposition of the solutions of the unsteady, one-dimensional heat conduction equation with constant thermophysical properties for each direction. the latent heat effects were incorporated into an effective thermal diffusivity term. the predictions of the model were compared to the available experimental data on freezing of two- and three-dimensional bricks and to the experimental data obtained in this research for the freezing of ground beef and mashed potato bricks. Mean errors varying between -6.3% and 2.3%, and standard deviations from the mean being between 6.6% and 14.0% were obtained for the data sets considered. Copyright © 1989, Wiley Blackwell. All rights reservedÖğe A SIMPLIFIED ANALYTICAL MODEL FOR FREEZING TIME CALCULATION IN FOODS(1987) ILICALI C.; SAGLAM N.A simplified analytical model for the freezing time prediction of simple-shaped foodstuffs was developed. It was assumed in the model that the solution to the unsteady state, unidirectional heat conduction equation with constant thermophysical properties was valid during cooling and freezing. the latent heat effects during freezing were incorporated into an effective diffusivity term. the predictions of the model were compared to the available experimental data on freezing of infinite slabs, infinite cyliners and spheres, and to the experimental data obtained in this research for the freezing of apples. the level of agreement between the predictions and the experimental data was quite satisfactory. Copyright © 1987, Wiley Blackwell. All rights reservedÖğe A Simplified Analytical Model for Thawing Time Calculation in Foods(1989) ILICALI C.A simplified analytical model for the thawing time prediction of simple-shaped foodstuffs was developed. It was assumed in the model that the solution to the unsteady state, unidirectional heat conduction equation with constant thermophysical properties was valid throughout the thawing operation. The latent heat effects were incorporated into effective diffusivity terms defined for the various phases of the thawing operation. The predictions of the model were compared to experimental and numerical data obtained on thawing of infinite slabs, infinite cylinders, and spheres. The level of agreement between the predictions of the present model, and the experimental and numerical data was quite satisfactory. Copyright © 1989, Wiley Blackwell. All rights reserved
