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Determination of thermal properties of boneless mutton by differential scanning calorimetry (DSC) and modelling of their dependence with temperature and water content.
Author(s) : TOCCI A. M., MASCHERONI R. H.
Summary
Heat capacity and enthalpy of boneless mutton were determined by DSC in the range of temperatures usual in chilling and freezing processes. Experimental results of specific heat and enthalpy measured were compared to those calculated using literature equations of prediction.
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Details
- Original title: Determination of thermal properties of boneless mutton by differential scanning calorimetry (DSC) and modelling of their dependence with temperature and water content.
- Record ID : 1994-1012
- Languages: English
- Source: Proposals for the generation and use of refrigeration in the 21st century.
- Publication date: 1992/09/07
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Thermal property; Calculation; Meat; Chilling; Sheep; Freezing
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