| Author(s) | Ali I. Hobani and Atef M. Elansari |
| Affiliation | Department of Agricultural Engineering, College of Agriculture, King Saud University, P.O Box 2460, Riyadh 11451, Saudi Arabia |
| Title | Measurement and Prediction of Some Thermal Properties of 'Hashi' Camel Meat |
| Source | Journal of King Saud University. Agricultural Sciences. Volume 16, No 2. (2004/1424) |
| Abstract | Thermal conductivity and thermal diffusivity of 'Hashi' camel meat were measured and predicted over a temperature range from 5-45°C. Thermal conductivity and thermal diffusivity were determined using a line heat source probe. The obtained values for thermal conductivity varied from 0.482 to 0.494 W/m.°C and the percent standard errors varied from 3.2 to 5.2%. The thermal diffusivity values varied from 1.26×10-7 to 1.29×10-7 m2/s and the percent standard errors varied from 8.7 to 12.3%. Experimental values of the 'Hashi' camel meat were compared with the thermal conductivities and thermal diffusivities calculated using different empirical models. |
