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Document IIF

Identification des propriétés thermiques des produits alimentaires non homogènes.

Accurate determination of thermal properties in non-homogeneous food products.

Auteurs : LEATH S. R., NORTH M. F., CARSON J.

Résumé

The design of cooking and cooling processes is strongly dependent on the thermal properties of the food product involved. Two important thermal properties are the specific heat capacity and enthalpies of transition, which can be measured using a differential scanning calorimeter (DSC). Beef fractions were analysed between 20 and 90 °C (cooking temperatures). The specific heat capacities and enthalpies of denaturation and/or melting, during heating and cooling, were measured. The consistency of the amplitude and onset of transitions demonstrated that accurate results could be obtained using the methods developed.

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Détails

  • Titre original : Accurate determination of thermal properties in non-homogeneous food products.
  • Identifiant de la fiche : 2004-1259
  • Langues : Anglais
  • Source : 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Date d'édition : 17/08/2003

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