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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

R - Projekt Ramcoveho programu EK

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

High Pressure Research,print

ISSN

0895-7959

e-ISSN

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Svazek periodika

31

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

9

Strana od-do

358-366

Kód UT WoS článku

000290988200011

EID výsledku v databázi Scopus

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