Measurement of thermophysical property and selection of prediction model for ground pork

• Published in: Food Preservation Science (Japan) Vol. 34; no. 5
• Main Authors: Muramatsu, Y.(Tokyo Univ. of Agriculture, Abashiri, Hokkaido (Japan). Faculty of Bio-Industry), Sakaguchi, E, Nagashima, T, Tagawa, A
• Format: Journal Article
• Language: Japanese
• Published: 2008
• Subjects: CALOR ESPECIFICO; CARNE DE CERDO; CHALEUR SPECIFIQUE; DIFFUSION; DIFUSION; MODELE; MODELOS; PORK; PROPIEDADES TERMICAS; PROPRIETE THERMIQUE; SPECIFIC HEAT; THERMAL PROPERTIES; VIANDE PORCINE
• ISSN: 1344-1213
• DOI: 10.5891/jafps.34.255

The thermophysical properties (effective thermal conductivity, effective thermal diffusivity, specific heat) of ground pork having a fat content range of 3-26% were measured at four different temperatures between 20degC and 50degC. The transient heat flow method using a probe was used for the simultaneous estimation of the thermophysical properties of the ground pork sample. The effects of temperature and fat content on the thermophysical properties of the sample were investigated. For the effective thermal conductivity and the effective thermal diffusivity, the observed values were compared with the values calculated from four typical structural models for thermal conductivity and thermal diffusivity, i.e., the series, parallel, random, and distribution model. The most suitable prediction models were the parallel model for the effective thermal conductivity of the sample, and the series model for the effective thermal diffusivity of the sample. An additive relationship existed between the specific heat of the sample, composition, and the specific heat of each component.