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

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dc.contributor.authorKumcuoglu, Seher
dc.contributor.authorTavman, Sebnem
dc.contributor.authorNesvadba, Paul
dc.contributor.authorTavman, Ismail Hakki
dc.date.accessioned2019-10-27T19:36:32Z
dc.date.available2019-10-27T19:36:32Z
dc.date.issued2007
dc.departmentEge Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.1016/j.jfoodeng.2005.12.020
dc.identifier.endpage1082en_US
dc.identifier.issn0260-8774
dc.identifier.issn0260-8774en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1079en_US
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2005.12.020
dc.identifier.urihttps://hdl.handle.net/11454/39865
dc.identifier.volume78en_US
dc.identifier.wosWOS:000241073500044en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofJournal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectthermal conductivityen_US
dc.subjectdoughen_US
dc.subjectthermal propertiesen_US
dc.subjectfrozen doughen_US
dc.subjecttarhanaen_US
dc.titleThermal conductivity measurements of a traditional fermented dough in the frozen stateen_US
dc.typeArticleen_US

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