Thermal diffusivity of Swedish meatballs, pork meat pate and tomato puree during high pressure processing

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F11%3A00000223" target="_blank" >RIV/00027022:_____/11:00000223 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Thermal diffusivity of Swedish meatballs, pork meat pate and tomato puree during high pressure processing
Original language description
Our study is directed at the effects of high pressure on the thermal diffusivity of selected food samples - a fresh meat formulation for Swedish meatballs, pork meat pate and tomato puree. Preheated food samples were placed in a copper cell and tested atnominal pressures of 400 and 500MPa in a high pressure chamber. The thermal diffusivity was estimated from the recorded time course of temperatures (at the center of the food sample, at the wall of the copper cell, and 7.5mm from the wall) during the high pressure holding time. Measured time-temperature profiles were compared with predictions using the finite-element model to solve the problem of uneven heat conduction in an infinite, solid, linear cylinder using the linear temperature dependence of apparent thermal conductivity. Optimal parameters of the linear temperature dependence of apparent thermal conductivity were evaluated by comparing measured temperatures and temperatures calculated from the model.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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