Determination of thermal diffusivity of Lyoner type sausages during water bath cooking and cooling

Determination of thermal diffusivity of foods using 1D Fourier cylindrical solution

“…The values provided in this study were obtained without a prior examination of all these characteristics, our objective being simply to validate the straightforward method proposed. In any case, the results obtained agree with the values found in the literature, as those quoted by Kubásek et al (in press) for the olive oil and by Markowski, Bialobrzewski, Cierach, and Paulo (2004) for the minced beef. Tests were also carried out for carrots and potatoes and the results are also satisfactory.…”

A quick method for thermal diffusivity estimation: Application to several foods

“…As noted by Markowski et al (2004), in this case the physical meaning of the thermal diffusivity is different than that based on Eq. (2), and thermal diffusivity determined by that method is usually referred to as effective or apparent thermal diffusivity.…”

A review on simultaneous determination of thermal diffusivity and heat transfer coefficient

“…Kee et al (2002) used center temperature data to accomplish the thermal diffusivity measurements of a pet food. Markowski et al (2004) used analytical solutions with a constant surface temperature (as a result of infinite heat transfer coefficient assumption) to determine the thermal diffusivity of Lyoner type sausages. Bairi et al (in press) explained a simple method for determination of thermal diffusivity using one-dimensional Fourier cylindrical solution.…”