Table of Contents
What is the thermal conductivity of chicken?
The temperature of chicken did not significantly affect the thermal properties. The average values of specific heat of white and dark meats were 3.521 and 3.654 kJ/(kg K), respectively, and the average thermal conductivity values were 0.5093 and 0.4930 W/(m K), respectively.
What is the heat transfer coefficient of beef?
The heat exchange coefficient was estimated to be about 10 W/m2/K, the water transport coefficient equal to 10-8 m/s, while that for water vapor was estimated to be 10-2 m/s.
What is considered good thermal conductivity?
As well, insulating materials such as aerogel and insulation used in homes has a low thermal conductivity, indicating that they do not let heat pass through them easily. Thus a low thermal conductivity indicates a good insulating material….Values for Common Materials.
| Material | Conductivity at 25oC |
|---|---|
| Vacuum | 0 |
| Water | 0.58 |
What are thermal properties of food?
Three important thermal properties of foods are specific heat, thermal conductivity and thermal diffusivity. Specific heat is the amount of heat needed to raise the temperature of 1 kg of a material by 1 °C.
What is the density of beef?
1.006 to 1.033 g/cm3
The density was measured to be from 1.006 to 1.033 g/cm3. The volume of sample patty reduced by 30.5% at a temperature of 75 3C when compared to a sample at room temperature. Temperature had a greater ewect on fat and water holding capacities than the holding time.
What has the lowest thermal conductivity?
A new generation of insulation materials, airgel. It is currently recognized as the lowest thermal conductivity of solid materials. It has applied for the world’s lightest solid material in Guinness Book of World Records.
What is thermal conductivity of food?
The thermal conductivity (k) of food determines how fast heat can be evenly transferred to the entire food mass, which in turn affects the quality of the final product. Thermal conductivity depends strongly on moisture, temperature and structure of the material.
What is a thermal food?
Definition. Thermal processing is a food sterilization technique in which the food is heated at a temperature high enough to destroy microbes and enzymes. The specific amount of time required depends upon the specific food and the growth habits of the enzymes or microbes.
What is the density of meat?
The density was measured to be from 1.006 to 1.033 g/cm3. The volume of sample patty reduced by 30.5% at a temperature of 75 3C when compared to a sample at room temperature. Temperature had a greater ewect on fat and water holding capacities than the holding time.
Which material has lowest thermal conductivity?
Aerogel has the lowest thermal conductivity λ among solid materials: even if λ of the silica skeleton structure is relatively high (in the 1.3–1.4 W/mK range), the overall value is very low because of the high porosity, the low gas conductivity and the low radiative transmission in the infrared range up to a …
What happens to the thermal properties of beef?
During cooking, heat changes beef through moisture loss, fat migration and protein degradation (Jones et al., 1992). Moisture and fat transfer heat differently (Cross 2006), but the impact of beef composition or quality grade on beef thermal properties are currently unclear.
How is the thermal conductivity of food determined?
Thermal diffusivity of frozen foods can be calculated from density, specific heat, and thermal conductivity data. The thermal conductivity of ice is around four times higher than that of water and its specific heat is half that of water.
What are thermophysical properties of meat and poultry?
Thermophysical properties of various meat and poultry emulsions were evaluated at 4 temperatures (20, 40, 60 and 80oC). Thermal conductivities (0.26 W/mK to 0.48 W/mK) increased linearly with the temperature from 20 until 60oC. From 60-80oC, it remained stable for most product except the bologna.
When does steady state heat conduction occur in meat?
Steady-state heat conduction will not occur during heating or c3oling of a meat product. process which occurs during heating or cooling is characterized by a decreasing temperature gradient as the process proceeds. The equations which describe unsteady-state heat conduction are complex and cannot be