Effect of Temperature and Moisture Content on Thermal Conductivity of Four Types of Meat

Elansari, Atef M.; Hobani, Ali I.

doi:10.1080/10942910701687519

Cited by 27 publications

(16 citation statements)

References 21 publications

(23 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The thermal conductivity of these products increased with temperature, showing a linear behavior after 60°C. As well, Elansari and Hobani (7) reported a linear increase of thermal conductivity of different types of meats with moisture content and temperature. For the specific heat of the processed meats, the relationship with temperature became linear only between 35 and 80 o C with similar slope values for different types of meat (2).…”

Section: Introductionmentioning

confidence: 97%

Thermal properties of duck fatty liver (foie gras) products

Carrillo

Saucier

Ratti

2016

International Journal of Food Properties

View full text Add to dashboard Cite

Thermal properties of duck fatty liver (foie gras), foie gras emulsion and fatty liver fat, as well as regular duck fat, were determined as a function of temperature. Density of foie gras and foie gras fat and emulsion at 20 o C was measured as 947, 836 and 928 kg/m 3 , respectively.Differential scanning calorimetry thermograms for foie gras fat resulted in melting points ranging from -20 to +40°C. Values for the specific heat at 65°C for the fatty liver, its emulsion and fat, and duck fat were 1.79, 2.38, 1.71 and 2.48 J/g °C, respectively. Thermal conductivity of foie gras (organ) and its emulsion at 40°C was determined as 0.330 and 0.428 W/m°C, respectively. Mathematical models based on composition and temperature were developed for all the thermal properties obtained in this work.

show abstract

Section: Introductionmentioning

confidence: 97%

Thermal properties of duck fatty liver (foie gras) products

Carrillo

Saucier

Ratti

2016

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…The CR could be related to the amount of moisture, which has high thermal conductivity. Similarly, Elansari and Hobani (2009) found that thermal conductivity of meat linearly increased with moisture content.…”

Section: Resultsmentioning

confidence: 88%

The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi

Kim

Lee

Shin

et al. 2018

Korean J Food Sci Anim Resour

View full text Add to dashboard Cite

The aim of this study was to investigate the effects of dry-aging (DA) and the cooking process on the myofibril protein functionalities and in vitro digestibility of proteins in beef loin. Six sirloins from beef were dry-aged for 28 d, and the control group (n=6) was analyzed 2 d postmortem for this study. Dimensional changes (reduction of thickness and surface shrinkage) after cooking were significantly greater in the control group than the DA group, whereas the shear force of the DA group was significantly lower than that of the control. Effect of cooking on aggregation, hydrophobicity, and in vitro digestibility were significantly higher in the DA group than in the control. After cooking, the protein in DA sirloins was more oxidized than in the control samples. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis result, the low molecular weight bands (below 17 kDa) increased in the DA group, finding that the protein characteristics of dry-aged beef was affected by cooking.

show abstract

“…(2008a) reported a linear trend of thermophysical properties (heat capacity, thermal conductivity and diffusivity) on several meat emulsions over a temperature range from 20 to 80 °C. Moreover, Elansari & Hobani (2009) reported an almost linearly variation of thermal conductivity for four types of meat with both temperature and meat moisture content.…”

Section: Resultsmentioning

confidence: 91%

Original article: Apparent thermal diffusivity estimation for the heat transfer modelling of pork loin under air/steam cooking treatments

Rinaldi

Chiavaro

Massini

2010

Int J of Food Sci Tech

View full text Add to dashboard Cite

Apparent thermal diffusivity linear functions vs. product temperature were estimated for pork cooked under two different treatments (forced convection, FC and forced convection ⁄ steam combined, FC ⁄ S) at 100, 110, 120 and 140°C by means of experimental time-temperature data and a developed finite-difference algorithm. Slope and intercept of each function were employed to calculate apparent thermal diffusivity at 40, 55 and 70°C. Generally, FC ⁄ S treatments gave significantly higher apparent thermal diffusivities in comparison with FC conditions. Apparent thermal diffusivities were used to develop a model for cooking time and final core temperature prediction on the basis of oven setting. The model was validated by means of additional cooking tests performed at different temperatures of those employed for model development. Root mean square error values lower than 3.8°C were obtained comparing predicted and experimental temperature profiles. Percentage errors lower than 3.1% and 3.5% were, respectively, obtained for cooking times and final core temperatures.

show abstract

Effect of Temperature and Moisture Content on Thermal Conductivity of Four Types of Meat

Cited by 27 publications

References 21 publications

Thermal properties of duck fatty liver (foie gras) products

Thermal properties of duck fatty liver (foie gras) products

The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi

Original article: Apparent thermal diffusivity estimation for the heat transfer modelling of pork loin under air/steam cooking treatments

Contact Info

Product

Resources

About