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    Measurement of effective thermal conductivity of wheat as a function of moisture content
    (Pergamon-Elsevier Science Ltd, 1998) Tavman, S; Tavman, IH
    The effective thermal conductivity of two varieties of Triticum durum wheat and a wheat product, bulgur, is determined at different moisture contents and at ambient temperature by the transient line heat source method. The moisture contents of the samples ranged from 9.17 to 38.65 percent wet basis and the bulk densities ranged from 675 to 827 kg/m(3). Under those conditions, the measured effective thermal conductivities ranged from 0.159 to 0.201 W/m.K. The effective thermal conductivity is found to be linearly increasing with moisture content. The results are also in good agreement with literature values. (C) 1998 Elsevier Science Ltd.
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    Measurement of thermal conductivity of dairy products
    (Elsevier Sci Ltd, 1999) Tavman, IH; Tavman, S
    Thermal conductivity of eleven kinds of cheese, four kinds of yogurt and a butter sample has been measured at about 15 degrees C and 30 degrees C. A modified hot wire method was used for thermal conductivity measurements. The effect of the water, fat and protein content on the thermal conductivity has been investigated, the measured thermal conductivity values were linearly dependent on water content, and inversely dependent on fat and protein contents of the various dairy products. A slight increase in the thermal conductivity with temperature has been noticed for four cheese samples studied over a wider range of temperature, between 4 degrees C and 44 degrees C. (C) 1999 Elsevier Science Ltd. All rights reserved.
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    Measurement of thermal diffusivity of granular food materials
    (Pergamon-Elsevier Science Ltd, 1997) Tavman, S; Tavman, IH; Evcin, S
    In this study thermal diffusivity of two varieties of Triticum durum wheat and a wheat product, bulgur, is determined at different moisture contents and the results are compared with predictive models as well as with literature values. Thermal diffusivity is measured with transient heat conduction method which consists of placing a cylindrical sample in a constant temperature environment and recording the temperature at the center of the sample with respect to time. If the surface convective resistance is negligible, thermal diffusivity is determined from the time-temperature history and the dimensions of the sample. The measured thermal diffusivity values ranges between 8.92x10(-8) and 11.43x10(-8) m(2)/s for Eregli, 8.76x10(-8) and 10.78x10(-8) m(2)/s for Saruhan and 8.28x10(-8) m(2)/s for Bulgur. The results are in good agreement with literature values and close to Riedel and Martens models. (C) 1997 Elsevier Science Ltd.