Experimental determination of thermal conductivity of various milk and vegetable oil products

Özkal, S.G.; Tülek, Y.

dc.contributor.author	Özkal, S.G.
dc.contributor.author	Tülek, Y.
dc.date.accessioned	2019-08-16T11:48:01Z
dc.date.available	2019-08-16T11:48:01Z
dc.date.issued	2001
dc.identifier.issn	1300-0160
dc.identifier.uri	https://hdl.handle.net/11499/5490
dc.description.abstract	Thermal conductivity values of various milk and vegetable oil products were determined over a temperature range of 25°-75°C. Thermal conductivity of milk samples having higher solid content were found to be less than those having lower solid content. Thermal conductivity values of milk samples increased with increasing temperature. Thermal conductivity of oil samples was found to be similar and not to change with the increasing temperature. Also, mathematical models for the prediction of thermal conductivities of the milk samples were developed.	en_US
dc.language.iso	tr	en_US
dc.relation.ispartof	Turkish Journal of Engineering and Environmental Sciences	en_US
dc.rights	info:eu-repo/semantics/openAccess	en_US
dc.subject	Milk	en_US
dc.subject	Thermal conductivity value	en_US
dc.subject	Vegetable oil	en_US
dc.subject	experimental study	en_US
dc.subject	milk	en_US
dc.subject	thermal conductivity	en_US
dc.subject	vegetable oil	en_US
dc.subject	Dairy products	en_US
dc.subject	Mathematical models	en_US
dc.subject	Thermal effects	en_US
dc.subject	Vegetable oils	en_US
dc.subject	Solid content	en_US
dc.subject	Thermal conductivity of liquids	en_US
dc.title	Experimental determination of thermal conductivity of various milk and vegetable oil products	en_US
dc.type	Article	en_US
dc.identifier.volume	25	en_US
dc.identifier.issue	1	en_US
dc.identifier.startpage	51
dc.identifier.startpage	51	en_US
dc.identifier.endpage	60	en_US
dc.relation.publicationcategory	Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı	en_US