Effect of Temperature, Moisture and Fat Contents on the Thermal Conductivity of Meats.

DOI Web Site 2 Citations 8 References

Bibliographic Information

Other Title
  • 食肉の熱伝導率に及ぼす水分および脂肪含量の影響
  • ショクニク ノ ネツ デンドウリツ ニ オヨボス スイブン オヨビ シボウ ガ

Search this article

Description

Meat consists mainly of water, protein and fat. The thermal conductivity of meats varies depending on the composition. For measurement of the thermal conductivity, there are two methods, i.e., steady-state method and non-steady-state method. Minced lean meat (beef, pork or chicken) was mixed with different amounts of fat, and the thermal conductivities of these test samples were measured in the temperature range of 5 to 60°C, using a plane heat source method and a heat wire method. In the plane heat source method the thermal conductivity slightly increased with temperature in proportion to the increase of meat sample, while the heat wire method was little or not affected by the temperature. From a practical standpoint, the heat wire method seems to be more convenient than the plane heat source method for the determination of the thermal conductivity of meats. The relations between the moisture content, fat content and thermal conductivity were shown exponetial proportion with positive or negative, respe ctively. The empirical equations for the thermal conductivity of beef were as follows: where, λp and λn are the thermal conductivities (W/m·K) by the plane heat source method and the heat wire method, respectively, and x1 represents the moisture content (%) and x2 is the crude fat content (%).

Journal

Citations (2)*help

See more

References(8)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top