Apparent specific heat capacity of chilled and frozen meat products
Küçük Resim Yok
Tarih
2007
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this article, apparent specific heat capacities of meat and meat products, minced beef, hamburger patties, soudjouk, minced turkey meat, turkey sausage, and turkey soudjouk, were measured at temperatures ranging from -60 degrees C to +40 degrees C, using a differential scanning calorimeter. Experimental data were compared with values calculated from different predictive models given in the literature. Measured apparent specific heat capacities were also mathematically interpreted as a function of temperature, moisture and fat content by application of nonlinear regression analysis for frozen and unfrozen samples. The developed models were found to be in good agreement with the experimental data.
Açıklama
Anahtar Kelimeler
specific heat, foods, mathematical model, meats, meat products, turkey meat, soudjouk
Kaynak
International Journal of Food Properties
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
10
Sayı
1
