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Thermophysical Properties of Extruded Beef/Corn Flour Blends
Author(s) -
UNKLESBAY N.,
UNKLESBAY K.,
HSIEH F.,
SANDIK K.
Publication year - 1992
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.1365-2621.1992.tb06837.x
Subject(s) - thermal diffusivity , thermal conductivity , extrusion , specific heat , materials science , thermal , composite material , chemistry , thermodynamics , physics
Thermal properties, specific heat, and thermal conductivity of three beef/corn meal blends extruded to reach end product temperatures of = 91°C and 109°C were analyzed. Density was also measured and used to calculate thermal diffusivity. The extruded products had densities of 1,054 to 1,091 kg/m 3 ; specific heat was 2.944 to 3.055 kJ/ kgK; and thermal conductivity, 0.26 to 0.39 W/mK. Calculated values of thermal diffusivity were 0.831 to 1.200 (xl0 ‐7 m7sec). With the exception of specific heat, extrusion conditions and formulation affected some of the products physical characteristics and thermal properties.