The effects of temperature and muscle composition on the thermal conductivity of frozen meats

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dc.contributor.authorKumcuoglu S.
dc.contributor.authorTurgut A.
dc.contributor.authorTavman S.
dc.date.accessioned2019-10-27T08:34:50Z
dc.date.available2019-10-27T08:34:50Z
dc.date.issued2010
dc.departmentEge Üniversitesien_US
dc.description.abstractThermal conductivity values of meat samples with moisture contents between 4.73 and 79.47% (wet basis) and fat contents between 1.44 and 93.17% (wet basis) were measured at temperatures ranging from-30 to 25C using the line heat source probe method. Thermal conductivities of frozen meat samples were higher than the ones in the unfrozen state. Measured thermal conductivity values were mathematically interpreted as a function of temperature, moisture, protein and fat contents by application of nonlinear regression analysis for frozen samples. Measured thermal conductivities were compared with the models given in the literature. Levy's model provided more accurate predictions than the others in the frozen state and parallel model showed the best predictions in the unfrozen state. For unfrozen state, thermal conductivity was found to increase with moisture content and decrease with fat content, although in the frozen state, thermal conductivity increases with decreasing temperature. © 2010 The Author(s). Journal compilation © 2010 Wiley Periodicals, Inc.en_US
dc.identifier.doi10.1111/j.1745-4549.2008.00347.x
dc.identifier.endpage438en_US
dc.identifier.issn0145-8892
dc.identifier.issn0145-8892en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage425en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4549.2008.00347.x
dc.identifier.urihttps://hdl.handle.net/11454/27117
dc.identifier.volume34en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleThe effects of temperature and muscle composition on the thermal conductivity of frozen meatsen_US
dc.typeArticleen_US

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