Thermo-physical Properties of Cooked Ham
2005; Marcel Dekker; Volume: 8; Issue: 2 Linguagem: Inglês
10.1081/jfp-200059501
ISSN1532-2386
AutoresGrazille Oliveira, M. O. Trivelin, José Francisco Lopes Filho, João Cláudio Thoméo,
Tópico(s)Animal Nutrition and Physiology
ResumoExperimental studies were carried out to determine thermal conductivity (k), thermal diffusivity (α), specific heat at constant pressure (cp), and density (ρ) of cooked ham as functions of both sample moisture content (M) and temperature (T). Thermal conductivity was measured using the heat-line-source probe, thermal diffusivity by Dickerson method, specific heat by differential scanning calorimeter, and density by pycnometer assembly. Temperature ranged from 3.08 °C to 74.08 °C, corresponding to the cooking process, and moisture ranged from 40.0 to 73.0% (w.b.). Equations are provided for α as a function of M, cp as a function of T, and ρ as a function of both M and T. Results for thermal conductivity are compatible with those published in the literature.
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