THERMAL CONDUCTIVITY OF FRESH LAMB MEAT, OFFALS AND FAT IN THE RANGE 233 TO 303 K (-40 TO 30 DEG C): MEASUREMENTS AND CORRELATIONS.

Type of article: Article

Summary

THE THERMAL CONDUCTIVITY WAS MEASURED USING A GUARDED HOT PLATE APPARATUS. SIMPLE EMPIRICAL EQUATIONS WERE PRESENTED FOR THE CONDUCTIVITY OF HIGH-MOISTURE (65 TO 80%) MEAT AND OFFALS. WITH INDEPENDENTLY OBTAINED VALUES OF PHYSICAL PARAMETERS, SEVERAL THEORETICAL MODELS WERE TESTED. OVER A WIDE RANGE OF COMPOSITIONS AND TEMPERATURES, BEST PREDICTIONS WERE OBTAINED WITH LEVY'S MODIFICATION TO THE MAXWELL-EUCKEN EQUATION. ITS ACCURACY WAS NOT UNDULY SENSITIVE TO THE UNCERTAINTIES IN THE VALUES OF THE PHYSICAL PARAMETERS, THE PREDICTION ERRORS REMAINING IN THE RANGE MORE OR LESS 10%.

Details

Original title: THERMAL CONDUCTIVITY OF FRESH LAMB MEAT, OFFALS AND FAT IN THE RANGE 233 TO 303 K (-40 TO 30 DEG C): MEASUREMENTS AND CORRELATIONS.
Record ID : 1990-0654
Languages: English
Publication date: 1989
Source: Source: J. Food Sci.
vol. 54; n. 3; 1989.05-06; 508-515; 9 fig.; 5 tabl.; 36 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food engineering;
Meat and meat products
Keywords: Thermal conductivity; Correlation; Calculation; Lamb; Meat; Chilling; Fat; Freezing