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Modeling the Thermal Conductivity of Cooked Meat
Author(s) -
PEREZ M. G. R.,
CALVELO A.
Publication year - 1984
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.1365-2621.1984.tb13694.x
Subject(s) - thermal conductivity , shrinkage , thermal , water content , materials science , matrix (chemical analysis) , thermodynamics , food science , chemistry , composite material , physics , geotechnical engineering , engineering
The thermal conductivity of cooked meat under different thermal treatments is measured and a mathematical model for its prediction is developed. Apparent and real densities, thermal conductivity and water content were evaluated on the cooked samples. The thermal conductivity showed good correlation with the water content. Values were found to be independent of the thermal history during cooking. Experimental results showed a good agreement with the proposed mathematical model that considers meat as composed by air and water spheres distributed over a matrix of dry fiber. Values for the parameters involved are provided, as well as expressions for the shrinkage of samples taking into account the incorporation of air during cooking.