Şebnem TAVMAN, Seher KUMCUOĞLU, İsmail H. TAVMAN

Bazı et ürünlerinin ısıl yayınganlık değerlerinin sıcaklıkla değişimi

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.

Changes of thermal diffusivity values of some meat products with temperature

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.

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