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Document IIF

Mesure de la conductivité thermique des produits carnés subissant des procédés de cuisson ou de réfrigération.

Measuring the thermal conductivity of meat products in cook/chill processes.

Auteurs : NORTH M. F., WILLIX J., CARSON J.

Résumé

The paper presents a new method to measure the thermal conductivity of meat products. In the experimental procedure that was developed, samples were heated and held at a set temperature until the moisture content reached equilibrium, and then cooled. Thermal conductivity measurements were made using the line source heat probe method on a single sample during the cooling period. This allowed data over a range of elevated temperatures to be collected without any significant change in composition. Thermal conductivity data using the procedure are reported for a lean beef sample between the temperatures of 10 and 65 °C.

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Détails

  • Titre original : Measuring the thermal conductivity of meat products in cook/chill processes.
  • Identifiant de la fiche : 2004-2344
  • Langues : Anglais
  • Source : 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Date d'édition : 17/08/2003

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