Boiling point and specific heat of meat extract

Polachini, Tiago Carregari; Betiol, Lilian Fachin Leonardo; Bastos, M. G.; Telis, Vânia Regina Nicoletti; Telis‐Romero, Javier

doi:10.1080/10942912.2017.1343350

Cited by 3 publications

(3 citation statements)

References 18 publications

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“…Regarding the temperature, Figure 2(d)-(f) also showed that specific heat slightly increases with increasing temperature. This same trend was noticed for Cabernet Sauvignon grape juice (Castilhos et al, 2017), Merlot grape juice (Castilhos et al, 2018), juices and syrups from a noncentrifugal sugar cane production process (Alarcón et al, 2020), meat extract (Polachini, Betiol, Bastos, Telis, & Telis-Romero, 2017), pequi pulp (Souza, Queiroz, Figueirêdo, Santos, & Lemos, 2016) and papaya puree (Tansakul, Kantrong, Saengrayup, & Sura, 2012). So, it could be assumed that diluted solutions demand more energy to increase the temperature than concentrated solutions with the same mass.…”

Section: Specific Heat (C P )supporting

confidence: 61%

Thermophysical properties of carbohydrate solutions: Correlation between thermal and transport properties

Martins

Guimarães

Polachini

et al. 2020

J Food Process Engineering

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Sugar solutions such as sucrose, glucose and fructose are often used in osmotic dehydration processes. Thus, the experimental determination of their thermophysical properties is a must for designing purposes. Density, specific heat and thermal conductivity were determined in a wide range of solute concentration (10–60 °Brix) and temperature (273.15–358.15 K). Empirical equations were considered to fit the experimental data and to evaluate the data behavior. An assessment based on the Prandtl number was considered to correlate thermal and rheological data. Higher density and lower specific heat and thermal conductivity values were observed when temperature decreased and solute concentration increased. Prandtl number behaved similarly as density, indicating that momentum transfer is favored in comparison with heat transfer in more concentrated solutions at lower temperatures. A versatile polynomial model concerning the significant variables could predict the experimental values for all solutions with good accuracy (R2 > .9863 and MRE < 1.20%). Reported data and equations showed to be essential for engineering aspects and transport phenomena analysis. Practical Applications Sucrose, glucose and fructose solutions are commonly used in osmotic dehydration processes to promote solute incorporation, increasing shelf‐life and quality of food products. The availability of thermophysical properties in a wide range of solute concentration and temperature covers the most of conventional and nonconventional conditions for designing osmotic dehydration and many other food processes. Among the unit operations, it could be found pumping, mixing/stirring, pasteurization, sterilization, evaporation and so on. These data are useful to understand how properties change when the conditions are altered during the processes. They also provide important information about momentum and heat transfer through the fluid. By analyzing dimensionless parameters, as Prandtl number, one phenomenon or other can be favored under specific conditions. The presence of accurate mathematical models results in greater agility and reliability in the execution of processes, especially for those operating in wide ranges of temperature and solute concentration.

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Section: Specific Heat (C P )supporting

confidence: 61%

Thermophysical properties of carbohydrate solutions: Correlation between thermal and transport properties

Martins

Guimarães

Polachini

et al. 2020

J Food Process Engineering

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“…They consist of a specific apparatus that enables energy balancing when heat is provided to the sample inside the bottle [23]. In order to provide more accurate and rapid data, the use of a differential scanning calorimeter (DSC) has become increasingly popular [24], currently representing the most used method for estimation of specific values and their temperature dependence in different applications [11,25,26].…”

Section: Specific Heat (C P )mentioning

confidence: 99%

Physical Properties and Molecular Interactions Applied to Food Processing and Formulation

Polachini,

Morales,

Filho

et al. 2023

Processes

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Food processes have been requiring increasingly more accurately designed operations. Successful design results in products with high quality, in addition to offering energy and cost savings. To these ends, fundamental knowledge regarding the physical properties and thermodynamic mechanisms of the material is essential. The aim of this review was to highlight important concepts and applications of some thermophysical properties (density, specific heat, thermal conductivity and thermal diffusivity), as well as recent methods for their determination. The rheology of fluids and solids is widely discussed according to the concepts, classification, modeling and applications involved in food and equipment design. Herein, we report destructive and non-destructive assays for the evaluation of food properties. Due to the complexity of food systems, the effects of modifications of the structure and physicochemical reactions on the quality of the resulting food are addressed based on thermodynamic aspects. This analytical perspective was adopted in food systems rich in fats, proteins, polysaccharides and simple sugars. Using the information reported in this study, formulations and unit operations can be better designed. In addition, process failures become more predictable when fundamental knowledge is available. Therefore, food losses can be avoided, quality can be maintained and operations can be effectively resumed when deviations from ideal conditions are evidenced.

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“…A study in [15] showed that an improved psychrometer was developed to solve practical problems in measuring the relative humidity of drying environments, which are challenging for meat production. Besides, research on the boiling point and specific heat of meat extract was done [16]. Meanwhile, the effect of thermal processing on nutrition, anti-nutritional and antioxidant properties of Tetracarpidium conophorum (African walnut) was studied in [17].…”

Section: Introductionmentioning

confidence: 99%

Current Trends in Intelligent Control Neural Networks for Thermal Processing (Foods): Systematic Literature Review

Marfuah

Ulya

Kusudaryati

et al. 2022

Journal of Robotics and Control

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Thermal processing is a technique for sterilizing foods through heating at high temperatures. Thermal processing plays a significant role in preserving foods economically, efficiently, reliably, and safely. Control in thermal processing of foods is necessary to avoid any decrease in food quality, i.e., color change, reduced content, sensory quality, and nutrition. Artificial Neural Network (ANN) has been developed as a computing method in research and developments on thermal processing methods to discover one suitable for food processing without damaging food quality. To this date, ANN has been used in food industries for modeling many processes. The paper aims to identify the latest trend in intelligent neural network control for the thermal processing of foods. The paper conducted a systematic literature review with five research questions using Preferred Reporting Items for Systematic Review (PRISMA). According to screening results and article selection, 240 potential articles have fulfilled the inclusion criteria. Then, each article was explored to identify the advantage and the advance of intelligent network control in thermal food processing. It can be concluded that the technology in information and computations of food processing has rapidly developed and advanced through the utilization of a combination of ANN with fuzzy logic and/or genetic algorithms.

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Boiling point and specific heat of meat extract

Cited by 3 publications

References 18 publications

Thermophysical properties of carbohydrate solutions: Correlation between thermal and transport properties

Thermophysical properties of carbohydrate solutions: Correlation between thermal and transport properties

Physical Properties and Molecular Interactions Applied to Food Processing and Formulation

Current Trends in Intelligent Control Neural Networks for Thermal Processing (Foods): Systematic Literature Review

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