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Measuring the thermal conductivity of meat products in cook/chill processes.
Author(s) : NORTH M. F., WILLIX J., CARSON J.
Summary
The paper presents a new method to measure the thermal conductivity of meat products. In the experimental procedure that was developed, samples were heated and held at a set temperature until the moisture content reached equilibrium, and then cooled. Thermal conductivity measurements were made using the line source heat probe method on a single sample during the cooling period. This allowed data over a range of elevated temperatures to be collected without any significant change in composition. Thermal conductivity data using the procedure are reported for a lean beef sample between the temperatures of 10 and 65 °C.
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Details
- Original title: Measuring the thermal conductivity of meat products in cook/chill processes.
- Record ID : 2004-2344
- Languages: English
- Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
- Publication date: 2003/08/17
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Thermal conductivity; Measurement; Heat transfer; Meat product; Process; Expérimentation
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