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Document IIF

Étude par calorimétrie différentielle à balayage des propriétés thermiques du jambon séché.

A DSC study of the thermal properties of dry-cured ham.

Numéro : pap. 183

Auteurs : TOLSTOREBROV I., BANTLE M., EIKEVIK T. M.

Résumé

The differential scanning calorimetry (DSC) study of a dry-cured ham revealed two thermal phase transition events in dry-cured ham: the freezing of the moisture and the glass transition. The freezing point of dry-cured ham was found to be in the range between –12.5 and –14.4°C. Thus the storing temperature of the product can be decreased to –10.0 for shelf-life extension without ice formation. The inflection point of the glass transition of the salted meat and the dry-cured ham was lower when compared with fresh pork (–85.0 vs –71.0°C). The amount of unfreezable water was also higher (22.0 % vs 6.8 %), which was explained by salting and ripening processes. The application of a new DSC Tzero technology helped to define the heat capacity of the product in the temperature range from –10.0 to +20.0°C, which can reduce the error of the heat loads calculation.

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Pages : 8 p.

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Détails

  • Titre original : A DSC study of the thermal properties of dry-cured ham.
  • Identifiant de la fiche : 30012112
  • Langues : Anglais
  • Source : 3rd IIR International Conference on Sustainability and the Cold Chain. Proceedings: London, UK, June 23-25, 2014
  • Date d'édition : 23/06/2014

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