A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization-Reference-Cited by-同舟云学术

A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization

Published:2020-12-29 Issue:4 Volume:5 Page:29-34
ISSN:2414-441X
Container-title:Theory and practice of meat processing
language:
Short-container-title:Teor. prakt. pererab. mâsa (Print)

Author:

Belozerov A. G.¹^ORCID,Berezovskiy Y. M.²^ORCID,Korolev I. A.²^ORCID,Sarantsev T. A.²^ORCID

Affiliation:

1. V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences

2. All-Russian Scientific Research Institute of Refrigeration Industry — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS

Abstract

The paper proposes a model for the process of free moisture crystallization in beef within the framework of the Debye concept with establishment of dependencies of model parameters on the initial moisture content. Model adequacy was validated by comparison of the calculation results with the results of the experiments on determination of values of heat capacity and phase transition enthalpy in beef with different initial moisture obtained by the differential scanning calorimetry method. It is shown that the end of free water phase transition in beef with initial moisture in a range of 37% to 80% occurs at a temperature of 243 К. Calculation dependencies of parameters of the model used for calculation of beef heat capacity are presented.

Publisher

The Gorbatov's All-Russian Meat Research Institute

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