Enthalpy, heat capacity and thermal conductivity of boneless mutton between -40 and +40 °C

LWT

Volumn 30, Issue 2, 1997, Pages 184-191

  Tocci, Ana M ^a   Flores, Ethel S E ^a   Mascheroni, Rodolfo H ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Boneless mutton; Enthalpy; Heat capacity; Thermal conductivity

Indexed keywords

EID: 0013439329     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1996.0169     Document Type: Article

References (47)

1. MOHSENIN, N. Thermal properties of foods and agricultural materials. New York: Gordon and Breach Publishers (1980)
2. MORLEY, M.J. Thermal properties of meats: Tabulated data. Meat Research Institute Special Report No. 1. Langford: Meat Research Institute. 48 pp. (1972)
3. MILES, C.A., VAN BEEK, G. AND VEERKAMP, C.H. Calculation of thermophysical properties of foods. In: JOWITT, R. et al. (Eds), Physical properties of foods. London and New York: Applied Science Pub., pp. 269-312 (1983)
4. SUCCAR, J. AND HAYAKAWA, K. Empirical formulas for predicting thermal physical properties of food at freezing or defrosting temperatures. Lebensmittel-Wissenschaft und-Technologie, 16, 326-331 (1983)
5. SANZ, P.D., ALONSO, M.D. AND MASCHERONI, R.H. Thermophysical properties of meat products: General bibliography and experimental values. Transactions of the ASAE, 30, 283-289, 296 (1987)
6. SANZ, P.D., ALONSO, M.D. AND MASCHERONI, R.H. Equations for the prediction of thermophysical properties of meat products. Latin American Applied Research, 19, 155-163 (1989)
7. RHA, C. Thermal properties of foods. In: RHA, C. (Ed), Theory, determination and control of physical properties of food materials. Dordrecht and Boston: D. Reidel Pub., pp. 311-355 (1975)
8. RJUTOV, D. Enthalpy of foods (in Russian). Kholodilnaya Tekhnika, 27(4), 69-70 (1950)
9. FLEMING, A.K. Calorimetric properties of lamb and other meats. Journal of Food Technology, 4, 199-215 (1969)
10. MORLEY, M.J. AND FURSEY, G.A.J. The apparent specific heat and enthalpy of fatty tissue during cooling. International Journal of Food Science and Technology, 23, 467-477 (1988)
11. LEVY, F.L. Calculating time-temperature and weight loss diagrams of chilling and freezing meat. In: Freezing, frozen storage and freeze-drying of biological materials and foodstuffs. Paris: International Institute of Refrigeration, pp. 325-340 (1977)
12. BAZAN, H.C. AND MASCHERONI, R.H. Heat transfer with simultaneous change of phase in freezing boned mutton. Latin American Journal of Heat and Mass Transfer, 8, 55-76 (1984)
13. MORLEY, M.J. Thermal conductivity of muscles, fats and bones. Journal of Food Technology, 1, 303-311 (1966)
14. LEITMAN, J. Thermal conductivity of nondehydrated meats by current investigation. M.S. Thesis. Georgia Institute of Technology (1967)
15. PHAM, Q.T. AND WILLIX, J. Thermal conductivity of fresh lamb meat, offals and fat in the range -40 to +30 °C: Measurements and correlations. Journal of Food Science, 54, 508-515 (1989)
16. OHLSSON, T. The measurement of thermal properties. In: JOWITT, R. et al. (Eds), Physical properties of foods. London and New York: Applied Science Pub., pp. 313-328 (1983)
17. MELLOR, J.D. Thermophysical properties of foodstuffs, 3. Measurements. Bulletin of the International Institute of Refrigeration, LIX, 551-564 (1979)
18. RIEDEL, L. Der Kältebedarf beim Gefrieren von Obst und Gemuse. Kältetechnik, 2, 195-202 (1950)
19. PARDUCCI, L.C. AND DUCKWORTH, R.B. Differential thermal analysis of frozen food system II. Micro-scale studies on egg white, cod and celery. Journal of Food Technology, 7, 423-430 (1972)
20. FERNANDEZ-MARTIN, F. AND SANZ, P.D. Use of differential thermal scanning calorimetry in the thermal characterization of meat. In: Proceedings of the XVth International Congress of Refrigeration. Paris: IIR, Vol. II, pp. 309-314 (1979)
21. ROOS, Y.H. Phase transitions and unfreezable water content of carrots, reindeer meat and white bread studied using differential scanning calorimetry. Journal of Food Science, 51, 684-686 (1986)
22. SWEAT, V.E. Thermal properties of low-and intermediate-moisture food. ASHRAE Transactions, 91 (2B), 369-389 (1985)
23. CALLANAN, J. AND SULLIVAN, S. Development of standard operating procedures for differential scanning calorimeters. Review of Scientific Instruments, 57, 2584-2592 (1986)
24. DUPONT COMPANY. Instruction manual 910 Differential Scanning Calorimeter (DSC) System (1980)
25. NESVADBA, P. Methods for the measurement of thermal conductivity and diffusivity of foodstuffs. Journal of Food Engineering, 1, 93-113 (1982)
26. LENTZ, C.P. Thermal conductivity of meats, fats, gelatin and gels. Food Technology, 15, 243-247 (1961)
27. MILLER, H. AND SUNDERLAND, J.E. Thermal conductivity of beef. Food Technology, 17, 490-492 (1963)
28. QASHOU, S., NIX, G., VACHON, R. AND LOWERY, G. Thermal conductivity values for ground beef and chuck. Food Technology, 24, 493-496 (1970)
29. SWEAT, V., HAUGH, C. AND STADELMAN, W. Thermal conductivity of chicken meat at temperatures between -75 and 20 °C. Journal of Food Science, 38, 158-160 (1973)
30. ANNAMMA, T.T. AND RAO, C.V.N. Studies on thermal diffusivity and conductivity of fresh and dry fish. Fishery Technology, 11, 28-33 (1974)
31. KENT, M., CHRISTIANSEN, K., VAN HANEGHEN, I.A., HOLTZ, E., MORLEY, M.J., NESVADBA, P. AND POULSEN, R.P. Cost 90 collaborative measurements of thermal properties of foods. Journal of Food Engineering, 3, 117-150 (1984)
32. BAGHE-KHANDAN, M.S. AND OKOS, M.R. Effect of cooking on thermal conductivity of whole and ground lean beef. Journal of Food Science, 46, 1302-1305 (1981)
33. BARRERA, M. AND ZARITZKY, N.E. Thermal conductivity of frozen beef liver. Journal of Food Science, 48, 1779-1782 (1983)
34. WANG, D. AND KOLBE, E. Thermal conductivity of surimi. Measurement and modeling. Journal of Food Science, 55, 1217-1221, 1254 (1990)
35. CANEDO, E.L., MARSON, J.S. AND CALVELO, A. Método de la sonda para la determinacidn de conductividad térmica en carne. CIDCA, Publicacidn Interna No 8 (1975)
36. FLORES, E.S. AND MASCHERONI, R.H. Theoretical and experimental study of thawing frozen food blocks by aspersion with water. Latin American Journal of Heat and Mass Transfer, 7, 263-279 (1983)
37. VAN DER HELD, E.F.M. AND VAN DRUNEN, F.G. A method of measuring the thermal conductivity of liquids. Physica, 15, 865-881 (1949)
38. DE VRIES, D.A. AND PECK, A.J. On the cylindrical probe method of measuring thermal conductivity with special reference to soil 1: Extension of theory and discussion of probe characteristics. Australian Journal of Physics, 11, 255-271 (1958)
39. HOUGH, G. AND CALVELO, A. Thermal conductivity measurement parameters in frozen foods using the probe method. Latin American Journal of Heat & Mass Transfer, 2, 71-86 (1978)
40. AOAC. Official methods of analysis. Arlington: Association of Official Analytical Chemists, Inc., p. 431 (1984)
41. RIEDEL, L. Kalorimetrische Untersuchungen über das Gefrieren von Fleisch. Kältetechnik, 9, 38-40 (1957)
42. MELLOR, J.D. Thermophysical properties of foodstuffs. 2.-Theoretical aspects. Bulletin of the International Institute of Refrigeration, LVIII, 569-584 (1978)
43. SCHWARTZBERG, H.G. Effective heat capacities for the freezing and thawing of food. Journal of Food Science, 41, 152-156 (1978)
44. MASCHERONI, R.H. Transferencia de calor con simultáneo cambio de fase en tejidos cárneos. Doctor in Chemistry Thesis, La Plata National University, Argentina (1977)
45. SWEAT, V.E. Modeling the thermal conductivity of meats. Transactions of the ASAE, 18, 564-568 (1975)
46. FIKIIN, A.G. Sur les paramètres thermophysiques de produits alimentaires congelés. Bulletin of the International Institute of Refrigeration, Annex 1974-3, 173-182 (1974)
47. RAMASWAMY, H.S. AND TUNG, A. Thermophysical properties of apples in relation to freezing. Journal of Food Science, 46, 724-728 (1981)