Effect of Moisture Content on Density, Heat Capacity and Conductivity of Restructured Pork/Soy Hull Mixtures

Abstract

Sixteen restructured pork/soy hull mixtures were studied. Incorporation of unprocessed and processed and two particle sizes of hydrated soy hulls in the mixture resulted in moisture contents ranging from 74% to 85%. Standard laboratory procedures were used to measure density, heat capacity and thermal conductivity. Thermal diffusivity was calculated as a mathematical function of these three properties. Thermal diffusivity values were affected the most (1.14–2.01 × 10‐7 m2/sec) by moisture, followed by heat capacity (2.75–4.18 J/g°C), and thermal conductivity (4.80–5.72 x 10‐3W/cm°C). No significant changes in density occurred (1.02–1.06 g/cm3).

The mechanisms controlling heat and mass transfer on frying of beefburgers. I. The influence of the composition and comminution of meat raw material

“…These frying times are also related to the shrinkage per se, which implies that the active contraction of the system hinders the heat transfer (r = 0.639, p < 0.05), especially when the fat is released. The dominating effect of water compared to fat on thermal conductivity has also been documented by Muzilla, Unklesbay, Unklesbay, and Helsel (1990), Ziegler, Rizvi, and Acton (1987) and Cuevas and Cheryan (1978). The present finding that the frying time is longer for the fattier meat opposes the results of Troutt et al (1992).…”

Apparent Specific Heat of Chicken Breast Patties and their Constituent Proteins by Differential Scanning Calorimetry

“…In particular, specific heat (c p ) indicates the energy required to change the temperature of a unit mass of material. Specific heat measurements have been reported for various foods, including flat bread (Gupta, 1990), fruit pulp (de dios Alvarado, 1991), vegetable juice Okos, 1983, 1986), bovine and soy milk (Oguntande and Akintoye 1991), pork/soy hull mixture (Muzilla et al, 1990), seafood (Rahman, 1993), wheat, rice and oats (Hwang andHayakawa, 1979), apples (Ramaswamy andTung, 1981), and fat (Polley et al, 1980). However, only calculated data were found for the c p of poultry products (Polley et al, 1980;ASHRAE, 1985).…”

Thermophysical Properties of Extruded Beef/Corn Flour Blends

“…When 10 samples (5g) were individually submerged in water for 60 set (the mean time for the density experiment), the average moisture absorption was 1.75 r 0.25%. Previous research with density and pork/soy hull mixtures (Muzilla et al, 1990) demonstrated that diffcrcnces in moisture contents as great as 9.2% did not significantly (p c 0.05) alter density values. Further, accuracies > 2-5% are not required for thermal property measurements (Sweat, 1986).…”