摘要：In this study, thermal conductivity of Maras ice cream and standard ice cream mixes produced in continuous system in a modern ice cream plant were measured at temperatures ranging from –30°C to 30 °C using the transient hot-wire probe method. The system was calibrated by using a gel made with pure water and 0.3% agar. The effects of various experimental conditions were also considered, to optimize the line heat source technique used for the measurements. The results have shown that the thermal conductivity values of frozen samples were greater than the ones found for unfrozen samples. Thermal conductivity values are obtained at 25°C 0.494 W/m.K, at –30 °C 1.051 W/m.K for Maras ice cream mix and at 25 °C 0.452 W/m.K, at –30 °C 0.993 W/m.K for standard ice cream mix. It was determined statistically that thermal conductivity values depend on composition and temperature of the mixes.
