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What is Thermophysical Properties of Meat Products about?
This document discusses a study that measured the thermophysical properties (thermal conductivity, density, heat capacity) of various processed meat and poultry products at different temperatures. Thermal conductivity increased linearly with temperature from 20-60°C, then remained constant or decreased from 60-80°C depending on the product. Density decreased slightly from 20-40°C, transitioned from 40-60°C, then decreased more from 60-80°C as the structure set. Heat capacity increased linearly from 30-80°C.
- Author
- Alexandru-Adrian Bratei
- Language
- EN