THERMAL PROPERTIES OF BEEF LOAF PRODUCED IN FOODSERVICE SYSTEMS.

Type of article: Article

Summary

PHYSICAL PROPERTIES OF BEEF LOAF PREPARED FOLLOWING FORMULA AND PROCEDURES USED IN ALTERNATE FOODSERVICE SYSTEMS WERE DETERMINED: HEAT CAPACITY [0.88 CAL/G DEG C UNCOOKED, 0.91 HEATED TO 333 K (60 DEG C)] MOISTURE CONTENT (72. 1% UNCOOKED, 66.2% HEATED), THERMAL CONDUCTIVITY (0.40 W/CM DEG C UNCOOKED, 0.47 HEATED), FAT (17.6% UNCOOKED, 13.0% HEATED) AND DENSITY (1.00 G/CM3 UNCOOKED AND 0.70 HEATED). THE SURFACE HEAT TRANSFER COEFFICIENT FOR A FORCED CONVECTION OVEN WAS ALSO DETERMINED (62 W/M2 DEG C). TIMES TO HEAT BEEF LOAVES TO SPECIFIED ENDING TEMPERATURES IN A FORCED CONVECTION OVEN AT 436 AND 449 K (163 AND 176 DEG C) WERE CALCULATED.

Details

Original title: THERMAL PROPERTIES OF BEEF LOAF PRODUCED IN FOODSERVICE SYSTEMS.
Record ID : 1984-0221
Languages: English
Publication date: 1983
Source: Source: J. Food Sci.
vol. 48; n. 3; 1983.05-06; 677-680; 2 tabl.; 24 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food engineering;
Precooked food
Keywords: Thermal property; Thermal conductivity; Prepared food; Oven; Heat capacity; Meat; Water content; Catering; Beef; Cooking