Thermal Properties of Restructured Beef Products at Different Isothermal Temperatures

Abstract

Thermal properties and components of restructured beef products formulated with five binders (0.5-5.0%) were determined after heating to 35, 45, 55, or 65°C. Binders were: isolated soy protein, sodium caseinate, waxy modified corn starch, carrageenan, and oat flour. Water losses were greater when no binders were used until 65°C was attained. Density was influenced by both temperature and binder; specific heat was influenced by temperature; and thermal conductivity and thermal diffusivity were influenced by binder. All thermal properties correlated with water and/or protein contents of restructured beef products.

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

“…The higher deviations were found at higher temperatures. The obtained results were comparable with data obtained by Pan and Singh, [21] also with calculated values using equations reported Baghe-Khandan et al [32] Similar results were reported by Tsai et al [22] for restructured beef. Baghe-Khandan and Okos [23] found the same trend of increased thermal conductivity with the increase in temperature and moisture content for ground lean beef.…”

“…[12,[17][18][19][20] One of the most efficient and practical way to obtain the values of thermal properties for various process conditions using mathematical models which are based on major components of a specific food product. [19] Thermal conductivity has been reported for a number of food materials including beef [21][22][23][24] The thermal conductivity of beef at temperature range of 30 -120°C was measured by Baghe-Khandan and Okos [23] using thermal conductivity probe. Thermal conductivity increased with temperature up to 70°C followed by a decrease during the denaturation of proteins and subsequent loss of water.…”

THERMAL PROCESS CHARACTERIZATION OF MOIST PET FOOD: PROXIMATE ANALISYS AND THERMO-PHYSICAL PROPERTIES AND THERMAL RESISTANCE OFCLOSTRIDIUM SPOROGENES

“…Tsai et al . (1998) determined thermal conductivity values of restructured minced meat (moisture between 71.5 and 75.5%).…”

A compilation of correlation parameters for predicting the enthalpy and thermal conductivity of solid foods within the temperature range of −40°C to +40°C

“…There are many studies reporting food thermal property data that did not fit these criteria and these are therefore not included in this paper. Examples of excluded data include studies on meat products (Wang and Kolbe, 1990;Sweat et al, 1973;Baghe-Khandan and Okos, 1981;Kumbhar et al, 1981;Barrera and Zaritzky, 1983;Karunakar et al, 1998;Tsai et al, 1998;Zheng et al, 1998), dairy products (Reddy and Datta, 1994;Kim and Bhowmik, 1997;Tavman and Tavman, 1999), fruits and vegetables (Sweat, 1974;Wang and Brennan, 1992;Rapusas and Driscoll, 1995;Halliday et al, 1995;Donsì et al, 1996;Delgado et al, 1997;Njie et al, 1998;Shrivastava and Datta, 1999), liquids (Telis-Romero et al, 1998;Azoubel et al, 2005;Magerramov et al, 2006;Tansakul and Chaisawang, 2006;Coimbra et al, 2006), porous foods (Kostaropoulos and Saravacos, 1997;Muramatsu et al, 2007), bakery products (Rask, 1989;Baik et al, 2001;Ará -mbula-Villa et al, 2007) and ice cream (Cogné et al, 2003). If measured data are unavailable, predictions of thermal properties of solid foods from their composition can be obtained using the computer programme COSTHERM (Miles et al, 1983).…”