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Heat Transfer Research

年間 18 号発行

ISSN 印刷: 1064-2285

ISSN オンライン: 2162-6561

The Impact Factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) IF: 1.7 To calculate the five year Impact Factor, citations are counted in 2017 to the previous five years and divided by the source items published in the previous five years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) 5-Year IF: 1.4 The Immediacy Index is the average number of times an article is cited in the year it is published. The journal Immediacy Index indicates how quickly articles in a journal are cited. Immediacy Index: 0.6 The Eigenfactor score, developed by Jevin West and Carl Bergstrom at the University of Washington, is a rating of the total importance of a scientific journal. Journals are rated according to the number of incoming citations, with citations from highly ranked journals weighted to make a larger contribution to the eigenfactor than those from poorly ranked journals. Eigenfactor: 0.00072 The Journal Citation Indicator (JCI) is a single measurement of the field-normalized citation impact of journals in the Web of Science Core Collection across disciplines. The key words here are that the metric is normalized and cross-disciplinary. JCI: 0.43 SJR: 0.318 SNIP: 0.568 CiteScore™:: 3.5 H-Index: 28

Indexed in

DRYING KINETICS OF HOT-AIR DRIED BEEF MEAT: APPLICATION OF MATHEMATICAL MODELS, ENERGY CONSUMPTION, AND COLOR CHARACTERISTICS

巻 49, 発行 14, 2018, pp. 1353-1366
DOI: 10.1615/HeatTransRes.2018020385
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要約

In this study, the effect of different drying conditions on the thermal and physical properties of beef meat samples was studied. The drying experiments were carried out at three different temperatures (40, 50, and 60°C) with a constant air flow rate of 1 m/s. Moisture transfer from beef meat samples was described by applying Fick's diffusion model. Effective moisture diffusivity of beef meat samples during experiments was achieved to be (4.56–11.98) × 10–10 m2/s. The activation energy of the samples was found as 42.93 kJ/mol. The results showed that the Alibas model had the best performance in predicting the moisture ratio. The highest and lowest values of energy consumption were calculated to be equal to 10.83 and 5.32 kWh, respectively. After drying, the total color difference increased. The changes in the sample surface color after drying were also measured, and the total color change ΔE of the samples at all temperatures and after each drying process was greater than 11.

によって引用された
  1. Kipcak Azmi Seyhun, Doymaz Ibrahim, Mathematical Modeling and Drying Characteristics Investigation of Black Mulberry Dried by Microwave Method, International Journal of Fruit Science, 20, sup3, 2020. Crossref

  2. Ruiz Enrique, Baquerizo-Crespo Ricardo, Macías Michael, Pin María, Pita Yesther, Leaves drying kinetics of the species Zanthoxylum sprucei (Rutaceae) and Melampodium divaricatum (Asteraceae), Revista de la Facultad de Agronomía, Universidad del Zulia, 38, 4, 2021. Crossref

  3. Sun Tongsheng, Ling Feng, Prediction method of wheat moisture content in the hot air drying process based on backpropagation neural network optimized by genetic algorithms, Journal of Food Processing and Preservation, 46, 6, 2022. Crossref

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