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-2020-5-4-29-34meat-152Research ArticleСтатьиA calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallizationhttps://orcid.org/0000-0002-1021-1026BelozerovA. G.

Anton G. Belozerov — candidate of technical sciences, deputy director, 109316, Moscow, Talalikhina str., 26 Tel: +7–495–676–92–14

a.belozerov@fncps.ruhttps://orcid.org/0000-0003-1002-2580BerezovskiyY. 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/0000-0003-3166-2827KorolevI. A.

Igor A. Korolev — junior researcher, research laboratory of Food Products Thermophysical Properties, 127422, Moscow, Kostyakova str. 12, Tel.: +7–916–423–42–17

korolev.vnihi@mail.ruhttps://orcid.org/0000-0001-9755-3047SarantsevT. A.

Taras A. Sarantsev — research engineer, research laboratory of Food Products Thermophysical Properties, 127422, Moscow, Kostyakova str. 12, Tel.: +7–915–282–18–24

codyjeps@gmail.comV.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesRussian FederationAll-Russian Scientific Research Institute of Refrigeration Industry — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASRussian Federation202029122020542934Copyright © Belozerov A.G., Berezovskiy Y.M., Korolev I.A., Sarantsev T.A., 20202020Belozerov A.G., Berezovskiy Y.M., Korolev I.A., Sarantsev T.A.Belozerov A.G., 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/152

The paper proposes a model for the process of free moisture crystallization in beef within the framework of the Debye concept with establishment of dependencies of model parameters on the initial moisture content. Model adequacy was validated by comparison of the calculation results with the results of the experiments on determination of values of heat capacity and phase transition enthalpy in beef with different initial moisture obtained by the differential scanning calorimetry method. It is shown that the end of free water phase transition in beef with initial moisture in a range of 37% to 80% occurs at a temperature of 243 К. Calculation dependencies of parameters of the model used for calculation of beef heat capacity are presented.

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