Additional thermal conductivity values of foods measured by a guarded hot plate

Willix, J.; Lovatt, S. J.; Amos, Nissim

doi:10.1016/s0260-8774(98)00086-7

Cited by 38 publications

(38 citation statements)

References 11 publications

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“…In the thawed temperature range, the thermal conductivities did not change considerably. A similar trend was reported for thermal conductivity measurements of dough (Kumcuoglu et al, 2007), apples (Willix et al, 1998), potato starch, and gelatin (Miyawaki and Pongsawanit, 1994). The measured thermal conductivities of whey protein gel and mashed potato at thawing were close to the reported values for whey protein films (Tuladhar et al, 2002) and sweetpotato (Fasina et al, 2003), respectively.…”

Section: Thermal Conductivitysupporting

confidence: 84%

Temperature-Dependent Dielectric and Thermal Properties of Whey Protein Gel and Mashed Potato

Chen¹,

Pitchai²,

Birla³

et al. 2013

Trans.ASABE

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Section: Thermal Conductivitysupporting

confidence: 84%

Temperature-Dependent Dielectric and Thermal Properties of Whey Protein Gel and Mashed Potato

Chen¹,

Pitchai²,

Birla³

et al. 2013

Trans.ASABE

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“…Fat has a lower thermal conductivity than lean muscle (Willix et al 1998). The leg was much more susceptible than the loin to high rigor temperature.…”

Section: Discussionmentioning

confidence: 99%

A preliminary study into the use of ‘heat pipes’ to prevent high rigor temperature in beef carcasses by increasing cooling rate

2014

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Abstract. Three experiments were conducted to investigate the use of a custom-made heat pipe to reduce muscle temperature in beef carcasses during the initial part of the refrigeration period post slaughter. The effects of muscle depth (Experiment 1) and radial distance from a heat pipe (Experiment 2) were investigated initially. Then the use of multiple heat pipes was compared with no heat pipes for the loin and hind leg regions of a carcass (Experiment 3). All three experiments were conducted at a commercial beef abattoir in Western Australia. Without heat pipes, the time taken for the temperature to fall to 35 C in the hind leg was 10, 90 and 300 min for depths of 25, 50 and 100 mm from the surface, respectively. Temperature increased with radial distance from a heat pipe and the relative differences in temperature between different positions increased with time. Temperatures 110 min after the commencement of cooling were 35.7, 36.8 and 38.3 C for 20, 40 and 80 mm from the heat pipe, compared with 39.8 C without the pipe. The loin cooled faster than the rump, which cooled faster than the leg. Heat pipes increased the rate of temperature loss in the leg but not the loin. The time taken for the leg temperature to reach 35 C, measured at a depth of 100 mm, reduced from 150 to 76 min. These experiments confirm that heat pipes containing methanol could be used to increase the rate of heat loss from leg muscles in beef carcasses. Further work is required to determine if the magnitude of these increases in cooling rate would improve eating quality for large carcasses.

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“…Three thermal properties of the extruded diets including thermal conductivity (k), thermal diffusivity (α), and thermal resistivity (R) were measured and the data are reported in Table 4. Thermal conductivity of a material is a function of temperature gradient (Willix et al, 1998) and can be ascribed by the material ability to transfer the heat through itself without any motion. Sablani et al (2002) suggested that k is a function of the moisture content, temperature, and apparent density for the baked products.…”

Section: Thermal Propertiesmentioning

confidence: 99%

Twin-Screw Extrusion Processing of Rainbow trout (Oncorhynchus mykiss) Feeds Using Graded Levels of High Protein Corn-Based Distillers Dried Grains (HP-DDG) and Conventional Distillers Dried Grains with Solubles (DDGS)

Fallahi¹,

Rosentrater²,

Muthukumarappan³

et al. 2013

JFR

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Twin-screw extrusion cooking trials were performed to investigate the differential effects of conventional DDGS (DDGS) and HP-DDG inclusion, as fishmeal replacers, on physical properties (moisture content, water activity, thermal properties, expansion ratio, unit density, bulk density, water absorption, solubility and pellet durability indices, and color) of Rainbow trout (Oncorhynchus mykiss) feed. Four ingredient blends were formulated with 20 and 40% C-DDGS, and 20 and 40% HP-DDG, along with other required dietary ingredients. Each diet was extruded using two replications; a fishmeal based diet acted as the control diet. The highest and the lowest extrudate moisture content and water activity were observed for the diets containing 20% DDGS and 40% HP-DDG, respectively. Compared to the control diet, increasing HP-DDG content from 20 to 40% had no effect on the bulk density of the products, while increasing DDGS content from 20-40% led to a considerable rise in bulk density of the extrudates by 14.2 and 6%, respectively. Also, extrudates with the lowest brightness, greenness, and yellowness values were obtained from the diet containing 20% DDGS, whereas the most color intensity values were observed for the diets containing 40% DDGS and 20% HP-DDG. Increasing DDGS and HP-DDG from 0-40% caused a remarkable increase in water absorption index, by 72 and 30%, respectively. Likewise, the water solubility index increased, but in a considerably lesser order of magnitude. High pellet durability index of more than 99% was achieved with inclusion of either DDGS or HP-DDG. None of the diets impacted the thermal properties of the extrudates. Inclusion of 20 and 40% DDGS resulted in the extrudates with the largest and the smallest unit density values of nearly 887 and 750 kg/m 3 , respectively. As was expected, expansion ratio decreased with increasing unit density. Increasing inclusion levels of HP-DDG did not show any effect on unit density or expansion ratio of the products. Future research should concentrate on investigating the effects of both extrusion processing and graded levels of different types of DDGS on Rainbow trout feeds.

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Additional thermal conductivity values of foods measured by a guarded hot plate

Cited by 38 publications

References 11 publications

Temperature-Dependent Dielectric and Thermal Properties of Whey Protein Gel and Mashed Potato

Temperature-Dependent Dielectric and Thermal Properties of Whey Protein Gel and Mashed Potato

A preliminary study into the use of ‘heat pipes’ to prevent high rigor temperature in beef carcasses by increasing cooling rate

Twin-Screw Extrusion Processing of Rainbow trout (Oncorhynchus mykiss) Feeds Using Graded Levels of High Protein Corn-Based Distillers Dried Grains (HP-DDG) and Conventional Distillers Dried Grains with Solubles (DDGS)

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