meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2020-5-1-22-26meat-131Research ArticleСтатьиCALCULATION OF HEAT CAPACITY IN MEAT DURING ITS FREEZING CONSIDERING PHASE CHANGEhttps://orcid.org/0000-0003-1002-2580BerezovskiyYuriy M.

Yuriy M. Berezovskiy —  doctor of technical sciences, the head of the laboratory, research laboratory of Food Products Thermophysical Properties

127422, Moscow, Kostyakova str. 12, Теl.: +7–909–685–49–83

birjuza1@mail.ruhttps://orcid.org/0000-0003-3166-2827 KorolevIgor A.

Igor A. Korolev —  junior researcher, research laboratory of Food Products Thermophysical Properties

127422, Moscow, Kostyakova str. 12, Tel.: +7–916–423–42–17

https://orcid.org/0000-0001-9755-3047SarantsevTaras A.

Taras A. Sarantsev —  research engineer, research laboratory of Food Products Thermophysical Properties

127422, Moscow, Kostyakova str. 12, Tel.: +7–915–282–18–24

All-Russian Scientific Research Institute of Refrigeration Industry — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASRussian Federation202016042020512226Copyright © Berezovskiy Y.M.,  Korolev I.A., Sarantsev T.A., 20202020Berezovskiy Y.M.,  Korolev I.A., Sarantsev T.A.Berezovskiy Y.M.,  Korolev I.A., Sarantsev T.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/131

As a consequence of insufficient study of water phase change in meat accompanied by water crystallization, its modeling is currently based on the empirical dependence of the frozen water portion on temperature. Such model does not allow answering a number of questions such as of metrological order, and also of physicochemical interpretation of processes occurring in meat during water crystallization. In this paper, we propose an approach to modeling the phase change process of meat during its freezing on the basis of the phonon theory of Debye crystallization, which allows to obtain physically justified dependences of heat capacity on temperature in the phase change region. The obtained dependences may serve as a simple method for calculating the heat capacity of meat in the temperature range of 113 K to the cryoscopic temperature of the given meat type, or as a basis for the analysis and correction of factors affecting the meat freezing in the temperature range of the phase change.

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The authors declare that there are no conflicts of interest present.