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Thermal Conductivity of Frozen Beef Liver
Author(s) -
BARRERA M.,
ZARITZKY N. E.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb05083.x
Subject(s) - thermal conductivity , transient (computer programming) , thermodynamics , range (aeronautics) , conductivity , atmospheric temperature range , phase (matter) , function (biology) , thermal , materials science , phase change , mechanics , chemistry , physics , computer science , biology , organic chemistry , composite material , operating system , evolutionary biology
The thermal conductivity of frozen beef liver has been determined, using a transient method. Since phase change in liver takes place within a wide temperature range, there are limitations in the application of the probe method which has been developed for a system without phase change. For that reason, the experiments have been performed setting limited values for the operational parameters (maximum heating power and measurement time range) in order to minimize errors of measurements. Thermal conductivity data were expressed as a function of temperature and a mathematical model based on Maxwell Eucken's equation has been included for the interpretation of the results.