88C-13 |
Thermal diffusivity of meat - breadcrumb combinations |
E. S. LAZOS1, A. Kalemi, and A. E. Labropoulos1. (1) Department of Food Technology, Technological Educational Institution of Athens, Agiou Spyridonos St., Egaleo, Athens, 122 10, Greece Thermal diffusivity of minced beef meat and minced beef meat and toasted breadcrumb combinations at three percentages of 3, 6, and 9% respectively, was studied. Thermal diffusivity was determined in the temperature range of –10 to 60°C with a modification of the apparatus introduced by Dickerson. Experimental values ranged from 1.28x10-7 to 2.64x10-7 for minced meat; from 1.24x10-7 to 2.52x10-7 for minced meat plus 3% breadcrumb; from 1.20x10-7 to 2.47x10-7 for minced meat plus 6% breadcrumb; and from 1.17x10-7 to 2.41x10-7 for minced meat plus 9% breadcrumb. Temperature effects were described by second-degree polynomial equations in both subzero and above zero temperature ranges, which could be used to predict thermal diffusivity as a function of temperature. Moisture content effects was found to be described by a second degree polynomial equation in the temperature range of –10 to 0oC, while in the temperature range of 0 to +60oC a linear relationship was found to best describe thermal diffusivity as a function of water content. Thermal conductivity was calculated indirectly using the experimental values of specific heat, thermal diffusivity and density in the temperature range of +20 to +60 oC. Thermal conductivity was a quadratic function of temperature. A polynomial equation was developed to establish the relationship of thermal conductivity with water content.
Session 88C, Food Engineering: Physical and Chemical Properties
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