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

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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

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