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Caractéristiques de la détermination par analyse thermique différentielle des propriétés thermophysiques de la viande.

Characteristics of differential scanning calorimetry (DSC) determination of thermophysical properties of meats.

Auteurs : TOCCI A. M., MASCHERONI R. H.

Type d'article : Article

Résumé

The study verified that the experimental results for all three types of meat can be predicted with good accuracy using just one equation which deals with temperature and moisture content only. The authors used pork and lamb samples and four combinations of freezing (slow or quick) with or without subsequent frozen storage, to study the possible influence of such temperature conditions on measured enthalpy and heat capacity. Neither freezing or other variations in temperatures significantly influence the property values of the subjects studied. As regards the melting temperatures, the differences observed between DSC-based property values and those of adiabatic calorimetry may be due to differences in sample size and freezing rate.

Détails

  • Titre original : Characteristics of differential scanning calorimetry (DSC) determination of thermophysical properties of meats.
  • Identifiant de la fiche : 2000-0277
  • Langues : Anglais
  • Source : Lebensm.-Wiss. Technol. - vol. 31 - n. 5
  • Date d'édition : 1998

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