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Extension of soil thermal conductivity models to frozen meats with low and high fat content.

Author(s) : TARNAWSKI V. R., CLELAND D. J., CORASANITI S., et al.

Type of article: Article, IJR article

Summary

Thermal conductivity models of frozen soils were analysed and compared with similar models developed for frozen foods. In total, eight thermal conductivity models and 54 model versions were tested against experimental data of 13 meat products in the temperature range from 0 to -40 °C. The model by DeVries, with water + ice as the continuous phase, showed overall the best predictions. The use of water + ice leads generally to improved predictions in comparison to ice; water as the continuous phase is beneficial only to DeVries model, mostly from -1 to -20 °C; fat is advantageous only to meats with high fat content. The results of this work suggest that the more sophisticated way of estimating the thermal conductivity for a disperse phase in the deVries model might be more appropriate than the use of basic multi-phase models (geometric mean, parallel, and series). Overall, relatively small differences in predictions were observed between the best model versions by DeVries, Levy, Mascheroni, Maxwell or Gori as applied to frozen meats with low content of fat. These differences could also be generated by uncertainty in meat composition, temperature dependence of thermal conductivity of ice, measurement errors, and limitation of predictive models.

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Pages: 840-850

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Details

  • Original title: Extension of soil thermal conductivity models to frozen meats with low and high fat content.
  • Record ID : 2005-2702
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 28 - n. 6
  • Publication date: 2005/09

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