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Journals / Isı Bilimi ve Tekniği Dergisi / 2004 / Cilt: 24 - Sayı: 1

Changes of thermal diffusivity values of some meat products with temperature

Bazı et ürünlerinin ısıl yayınganlık değerlerinin sıcaklıkla değişimi

Şebnem TAVMAN
Seher KUMCUOĞLU
İsmail H. TAVMAN
Pages
11–17
Publication Date
2022-10-18
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Statistical analysis of the results has shown that thermal diffusivity increases with temperature within the given temperature limits.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study thermal diffusivities of some meat products are determined experimentally.
📊
Key Findings & Data:Dickerson's Method was used for measurements between 25°C and 80°C.
💡
Conclusion & Impact:Statistical analysis of the results has shown that thermal diffusivity increases with temperature within the given temperature limits.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study thermal diffusivities of some meat products are determined experimentally. Dickerson's Method was used for measurements between 25°C and 80°C. Statistical analysis of the results has shown that thermal diffusivity increases with temperature within the given temperature limits.

Özet

Bu çalışmada bazı et ürünlerinin ısıl yayınganlık değerleri deneysel olarak belirlenmiştir. Örneklerin ısıl yayınganlıkları Dickerson yöntemi kullanılarak 25 °C ile 8O°C sıcaklık aralığında ölçülmüştür. Sonuçlar sıcaklığın fonksiyonu olarak değerlendirilmiştir. Tüm örneklerde ısıl yayınganlığın sıcaklıkla artış gösterdiği belirlenmiştir.

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Cite This Article

TAVMAN, Ş., KUMCUOĞLU, S., TAVMAN, İ. H. (2022). Changes of thermal diffusivity values of some meat products with temperature. Isı Bilimi ve Tekniği Dergisi, Cilt: 24 - Sayı: 1, 11–17. https://ajindex.com/articles/542650

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