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THE APPARENT SPECIFIC HEAT AND ENTHALPY OF FATTY TISSUE DURING COOLING.

Author(s) : MORLEY M. J., FURSEY G. A. J.

Type of article: Article

Summary

THE APPARENT SPECIFIC HEATS AND ENTHALPIES OF PORK, BEEF AND LAMB ADIPOSE TISSUES IN THE TEMPERATURE RANGE 313 TO 233 K (40 TO -40 DEG C) WERE DETERMINED DYNAMICALLY DURING COOLING AT LINEAR RATES BY DIFFERENTIAL SCANNING CALORIMETRY. THE TEMPERATURE VARIATION OF SPECIFIC HEAT AND OVERALL ENTHALPY CHANGE WERE FOUND TO DIFFER FROM SIMILAR MEASUREMENTS MADE DURING SUBSEQUENT HEATING. THE FREEZING OF TISSUE WATER SHOWED HIGH DEGREES OF SUPERCOOLING.

Details

  • Original title: THE APPARENT SPECIFIC HEAT AND ENTHALPY OF FATTY TISSUE DURING COOLING.
  • Record ID : 1989-1018
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 23 - n. 5
  • Publication date: 1988/10
  • Document available for consultation in the library of the IIR headquarters only.

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