THE EFFECTS OF TEMPERATURE AND MUSCLE COMPOSITION ON THE THERMAL CONDUCTIVITY OF FROZEN MEATS
Makaleler > Tam Makale · 2010
Yazarlar: Seher KUMCUOĞLU, Alpaslan Turgut, Şebnem TAVMAN
Journal of Food Processing and Preservation, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2010, cilt 34, ss 425-438
DOI: 10.1111/j.1745-4549.2008.00347.x
Özet
ABSTRACT Thermal conductivity values of meat samples with moisture contents between 4.73 and 79.47% (wet basis) and fat contents between 1.44 and 93.17% (wet basis) were measured at temperatures ranging from−30 to 25C using the line heat source probe method. Thermal conductivities of frozen meat samples were higher than the ones in the unfrozen state. Measured thermal conductivity values were mathematically interpreted as a function of temperature, moisture, protein and fat contents by application of nonlinear regression analysis for frozen samples. Measured thermal conductivities were compared with the models given in the literature. Levy's model provided more accurate predictions than the others in the frozen state and parallel model showed the best predictions in the unfrozen state. For unfrozen state, thermal conductivity was found to increase with moisture content and decrease with fat content, although in the frozen state, thermal conductivity increases with decreasing temperature. PRACTICAL APPLICATIONS Thermal properties of food products are key factors in the design of thermal processes such as cooling or heating for food preservation. Analysis, design and simulation of food freezing and storage process demands reliable and easily accessible thermal property data across a wide range of temperatures, particularly below freezing. Thermal conductivity is an important property for freezing and thawing applications. An accurate knowledge of thermal conductivity as a function of composition and temperature is important to determine process parameters involved in heat transfer. Then, the total amount of heat to be added or removed from a product in a specific process can be determined as well as the rate at which heat can be added or removed. The model developed in this study can be used to model heat transfer calculations in freezing, thawing and storage of meats.