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

Author:
Kumcuoglu, S., Tavman, S., Nesvadba, P., Tavman, I.H.
Source:
Journal of food engineering 2007 v.78 no.3 pp. 1079-1082
ISSN:
0260-8774
Subject:
thermal diffusivity, dough development, linear models, frozen storage, thermal conductivity, fermented foods, food storage, storage temperature, frozen dough, traditional foods, mass transfer, heat transfer, water activity, Turkey (country)
Abstract:
In this study thermal conductivity of tarhana, a traditional Turkish fermented food product, was measured over the temperature range -25 °C and +50 °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.
Agid:
689463