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

Temperature-Dependent Dielectric and Thermal Properties of Whey Protein Gel and Mashed Potato

“…In the thawed temperature range, the thermal conductivities did not change considerably. A similar trend was reported for thermal conductivity measurements of dough (Kumcuoglu et al, 2007), apples (Willix et al, 1998), potato starch, and gelatin (Miyawaki and Pongsawanit, 1994). The measured thermal conductivities of whey protein gel and mashed potato at thawing were close to the reported values for whey protein films (Tuladhar et al, 2002) and sweetpotato (Fasina et al, 2003), respectively.…”

Simultaneous estimation of thermal conductivity and volumetric heat capacity for solid foods using sequential parameter estimation technique

“…Thermal properties can be determined using transient temperature measurements method or steady state method with the former being the dominant and preferred method for many reasons including; accuracy, efficiency, flexibility and applicability to large class of foods. The classical line heat source probe method developed by Van der Held and Van Drunen (1949) is one of the transient methods which continue to be one of the popular methods for determination of thermal conductivity (Gratzek & Toledo, 1993;Jury, Monteau, Comiti, & Le-Bail, 2007;Kumcuoglu, Tavman, Nesvadba, & Tavman, 2007;Murakami & Okos, 1988;Njie, Rumsey, & Singh, 1998;Sweat, 1974;Sweat, Haugh, & Stadelman, 1973;Wang & Hayakawa, 1993a, 1993b. The line heat source probe method was based on several assumption; including negligible mass and volume of the line heat source probe, an infinite heat conduction medium with constant thermal conductivity and initial uniform temperature distribution.…”

Determination and prediction of thermal conductivity of frozen part baked bread during thawing and baking

“…Therefore, very few researchers attempted to use this method in non-isothermal conditions. Besides, several studies related to the measurement of the thermal conductivity in the frozen and non-frozen domain are available (Carson, Lovatt, Tanner, & Cleland, 2006;Hamdami, Monteau, & Le Bail, 2003;Kumcuoglu, Tavman, Nesvadba, & Tavman, 2007). Very few studies concerning the measurement of thermal conductivity at baking temperatures are available.…”