Resumen

VARGAS-ZAMBRANO, Plinio; ARTEAGA-SOLORZANO, Rudyard Antonio; RIERA-GONZALEZ, Guido  y  CRUZ-VIERA, Luis. Estimation of thermophysical properties of a meat product. RTQ [online]. 2020, vol.40, n.1, pp. 134-149. ISSN 2224-6185.

Abstract

The use of mathematical models is the most viable way to estimate the thermophysical properties in processed foods. The models reported in the literature are expressed according to the composition and temperature of the product, which are diverse and show differences between them. The aim of the present work was to obtain mathematical models for the estimation of the thermophysical properties of a meat product type mortadella, considering the moisture content as an independent variable in the temperature range corresponding to its cooking. The product corresponded to pieces of 30 cm in length and 10 cm in diameter. Values ​​for specific thermal capacity, thermal conductivity and thermal diffusivity were calculated using models reported in the literature based on the water content and/or the other components of the product, taking into account the composition of meat products reported in the literature. Models were adjusted for each property according to the moisture content. For its validation, the temperature profiles were determined using the models obtained as well as the Choi and Okos models considered as reference. The values obtained by both ways were very similar. Their comparison with the experimentally measured temperature values ​​showed the same result, which indicates the validity of the proposed models. The heat transfer coefficient was also estimated.

Palabras clave : specific thermal capacity; thermal conductivity; thermal diffusivity; thermophysical properties; mortadella.

        · resumen en Español     · texto en Español     · Español ( pdf )