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APPARENT THERMAL CONDUCTIVITY, WATER CONTENT, DENSITY, AND POROSITY OF THERMALLY‐PROCESSED GROUND CHICKEN PATTIES 1
Author(s) -
MURPHY R.Y.,
MARKS B.P.
Publication year - 1999
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1999.tb00476.x
Subject(s) - thermal conductivity , porosity , atmospheric temperature range , materials science , water content , linear relationship , composite material , conductivity , thermal , analytical chemistry (journal) , mineralogy , chemistry , thermodynamics , mathematics , chromatography , geotechnical engineering , physics , geology , statistics
Changes in thermal conductivity, density, and porosity during heating were evaluated for commercially manufactured ground chicken breast patties in a temperature range of 23 to 85C. The thermal conductivity of the meat, heated in a closed container, decreased approximately 8% with increasing temperature. In a separate test series, where water was free to leave the meat during cooking, the water content decreased approximately 15% over the same temperature range. The thermal conductivity of the meat was modeled as a quadratic function of temperature. Changes in the water content were modeled as a linear function of temperature. The solid density increased approximately 6%, and the porosity more than doubled with a temperature increase from 23 to 85C.