Improved Line Heat Source Thermal Conductivity Probe

Baghe-Khandan, M. S.; Choi, Yong-Hee; Okos, Martin R.

doi:10.1111/j.1365-2621.1981.tb04191.x

Cited by 37 publications

(12 citation statements)

References 4 publications

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“…The higher deviations were found at higher temperatures. The obtained results were comparable with data obtained by Pan and Singh, [21] also with calculated values using equations reported Baghe-Khandan et al [32] Similar results were reported by Tsai et al [22] for restructured beef. Baghe-Khandan and Okos [23] found the same trend of increased thermal conductivity with the increase in temperature and moisture content for ground lean beef.…”

Section: Resultssupporting

confidence: 94%

Effect of Temperature and Moisture Content on Thermal Conductivity of Four Types of Meat

Elansari

Hobani

2009

International Journal of Food Properties

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The thermal conductivity of four different types of meats (Veal, Hashi, Noeimi and Najdi) was determined for a temperature range of 5-40°C and moisture content range of 30-75% (wet basis). Thermal conductivity increased almost linearly with the increasing levels of both temperature and moisture content. Multiple regression models with high R 2 > 0.91) values were developed to correlate thermal conductivity as a function of temperature and moisture content. Statistical analysis revealed that both variables had significant effect on thermal conductivity of meats.

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Section: Resultssupporting

confidence: 94%

Effect of Temperature and Moisture Content on Thermal Conductivity of Four Types of Meat

Elansari

Hobani

2009

International Journal of Food Properties

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“…For all physical properties, each was studied using 16 replicates. Moisture content was determined following Standard Method S352.2 (ASAE 2004), using a forced-convection laboratory oven (Thelco Precision, Jovan Inc., Winchester, VA) at 103°C for 72 h. Thermal conductivity, resistivity, and diffusivity were determined with a thermal properties meter (KD2, Decagon Devices, Pullman, WA), that utilized the line heat-source probe technique (Baghe-Khandan et al 1981). Bulk density was measured by filling a standard ½-l bushel tester (Seedburo Equipment Co., Chicago, IL).…”

Section: Initial Characterization Of Dwgmentioning

confidence: 99%

Predicting Stability of Distiller’s Wet Grains (DWG) with Color Analysis

Rosentrater

Lehman

2008

Food Bioprocess Technol

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Distiller's wet grain (DWG) is one of the coproducts from the fuel ethanol industry. Although many studies have investigated the nutritional properties of DWG, little work has investigated the storability and shelf life for these feed products or how to measure these quantities. The objectives of this research were to measure the development of microorganisms and their respiration over time in freshly produced DWG and to determine if there was a quantitative relationship between these microbiological parameters and a more easily measured physical property, DWG color. The numbers of aerobic heterotrophic bacteria, molds and yeasts, and carbon dioxide generated by microbial respiration were measured at t=0, 1, 2, 4, and 7 days as were Hunter color (L, a, b) values. All of the microbial parameters increased significantly over time (p< 0.05). Hunter L and a values appeared to change over time as well, but these differences became significant only at t=7 days; at this time period, Hunter b changed significantly also. Hunter a and b values were negatively correlated with aerobic heterotroph numbers (r=−0.74 for Hunter a; r= −0.77 for Hunter b), yeast and mold counts (r=−0.78 for Hunter a; r=−0.81 for Hunter b), and CO 2 production (r= −0.89 for Hunter a; r=−0.87 for Hunter b). Hunter L values had moderate positive correlations with the microbial parameters (r values ranged from 0.42 to 0.57). Using Hunter a and b color parameters as predictor variables, multiple linear and nonlinear regressions produced R 2 values of 0.751, 0.665, and 0.816 for aerobic heterotrophs, molds and yeasts, and CO 2 generation, respectively.Additional research should quantify spoilage criteria, the relationship to palatability, and determine how best to use color changes as indicators of each.

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“…Water activity was measured using a calibrated A w meter (Sprint TH 500, Novasina, Talstrasse, Switzerland). Thermal properties (conductivity, diffusivity, and resistivity) were determined with a meter (KD2, Decagon Devices, Pullman, WA) that utilized the line heat source probe technique (Baghe-Khandan et al 1981). Bulk density was measured using a standard bushel tester (Seedburo Equipment, Chicago, IL) as described by the USDA (1999).…”

Section: Physical Propertiesmentioning

confidence: 99%