Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/5490
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dc.contributor.authorÖzkal, S.G.-
dc.contributor.authorTülek, Y.-
dc.date.accessioned2019-08-16T11:48:01Z-
dc.date.available2019-08-16T11:48:01Z-
dc.date.issued2001-
dc.identifier.issn1300-0160-
dc.identifier.urihttps://hdl.handle.net/11499/5490-
dc.description.abstractThermal 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.isotren_US
dc.relation.ispartofTurkish Journal of Engineering and Environmental Sciencesen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectMilken_US
dc.subjectThermal conductivity valueen_US
dc.subjectVegetable oilen_US
dc.subjectexperimental studyen_US
dc.subjectmilken_US
dc.subjectthermal conductivityen_US
dc.subjectvegetable oilen_US
dc.subjectDairy productsen_US
dc.subjectMathematical modelsen_US
dc.subjectThermal effectsen_US
dc.subjectVegetable oilsen_US
dc.subjectSolid contenten_US
dc.subjectThermal conductivity of liquidsen_US
dc.titleExperimental determination of thermal conductivity of various milk and vegetable oil productsen_US
dc.typeArticleen_US
dc.identifier.volume25en_US
dc.identifier.issue1en_US
dc.identifier.startpage51-
dc.identifier.startpage51en_US
dc.identifier.endpage60en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.scopus2-s2.0-0035127503en_US
dc.identifier.scopusqualityQ2-
dc.ownerPamukkale_University-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.fulltextWith Fulltext-
item.languageiso639-1tr-
item.grantfulltextopen-
crisitem.author.dept10.05. Food Engineering-
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
TR Dizin İndeksli Yayınlar Koleksiyonu / TR Dizin Indexed Publications Collection
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