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-2021-6-3-285-290meat-192Research ArticleСтатьиThermal conductivity factor for beef of NOR and DFD grades at the subcryoscopic temperatureshttps://orcid.org/0000-0003-1002-2580BerezovskyYu. M.

 doctor of technical sciences, the head of the laboratory, research laboratory of Food Products Thermophysical Properties

12, Kostyakova str., 127422, Moscow, Russia

Tel.: +7–909–685–49–83

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

 candidate of technical sciences, researcher, research laboratory of Food Products Thermophysical Properties

12, Kostyakova str., 127422, Moscow, Russia

Tel.: +7–916–423–42–17

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

 research engineer, research laboratory of Food Products Thermophysical Properties

12, Kostyakova str., 127422, Moscow, Russia

Tel.: +7–915–282–18–24

codyjeps@gmail.comAll-Russian Scientific Research Institute of Refrigeration IndustryRussian Federation20212810202163285290Copyright © Berezovsky Y.M., Korolev I.A., Sarantsev T.A., 20212021Berezovsky Y.M., Korolev I.A., Sarantsev T.A.Berezovsky 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/192

Thermal conductivity factor and specific isobaric heat capacity of food products are currently the most important parameters in the development of mathematical models for food freezing and thawing and in improving production technology. There is significant variance among the existing experimental data for the thermal conductivity factor in meat. Most of the modern calculated relationships are based on the nutritional approach, which favorably differs by the ability to calculate the thermophysical characteristics of any food products. However, the calculation error at the subcryoscopic temperatures may be 15% to 20%. The development of superchilling as a way of storing meat requires high accuracy of freezing time calculation, including vacuumpacked boneless meat. In the presented article, the authors investigated hydrogen index, cryoscopic temperature, frozen moisture proportion and thermal conductivity factor for beef M. longissimus dorsi samples of NOR and DFD grades. It was found that DFD beef is characterized by 10% to 12% higher values of thermal conductivity factor in comparison with NOR grade. Using the method of regression analysis, the authors developed empirical relationships for calculating the thermal conductivity factor of meat depending on its temperature and pH level. Unlike cryoscopic temperature and frozen moisture proportion, pH is easy to measure and may be easily used on a conveyor belt for more accurate assessment of meat thermophysical properties. With an increase in pH from 5.3 to 7, an increase in cryoscopic temperature is observed from minus 0.94 °C to minus 0.72 °C. It has been shown that one of the factors for the higher cryoscopic temperature and higher pH level of DFD beef is higher water-holding capacity with less strongly bound moisture.

thermophysical propertiessuperchilledcalculation formulastemperaturehumidityfrozen watermeatThe article was published as part of the research topic foundation for scientific research No. 013.05 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS, topic No. 0585–2019–0043-С-01.ReferencesDatta, A. K. (2007). Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: Problem formulations. Journal of Food Engineering, 80(1), 80–95. https://doi.org/10.1016/j.jfoodeng.2006.05.013Datta, A. K. (2007). Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: Problem formulations. Journal of Food Engineering, 80(1), 80–95. https://doi.org/10.1016/j.jfoodeng.2006.05.013Datta, A. K. (2007). Porous media approaches to studying simultaneous heat and mass transfer in food processes. II: Property data and representative results.Journal of Food Engineering,80(1), 96–110. https://doi.org/10.1016/j.jfoodeng.2006.05.012Datta, A. K. (2007). Porous media approaches to studying simultaneous heat and mass transfer in food processes. II: Property data and representative results.Journal of Food Engineering,80(1), 96–110. https://doi.org/10.1016/j.jfoodeng.2006.05.012Kuffi, K. D., Defraeye, T., Nicolai, B. M., De Smet, S., Geeraerd, A., Verboven, P. (2016). CFD modeling of industrial cooling of large beef carcasses. [Modélisation par la mécanique numérique des fluides du refroidissement industriel de grandes carcasses de bœuf] International Journal of Refrigeration, 69, 324–339. https://doi.org/10.1016/j.ijrefrig.2016.06.013Kuffi, K. D., Defraeye, T., Nicolai, B. M., De Smet, S., Geeraerd, A., Verboven, P. (2016). CFD modeling of industrial cooling of large beef carcasses. [Modélisation par la mécanique numérique des fluides du refroidissement industriel de grandes carcasses de bœuf] International Journal of Refrigeration, 69, 324–339. https://doi.org/10.1016/j.ijrefrig.2016.06.013Klettner, P. -G. (1996). Cooling and freezing of carcasses Fleischwirtschaft, 76(7), 679–687. (In German)Klettner, P. -G. (1996). Cooling and freezing of carcasses Fleischwirtschaft, 76(7), 679–687. (In German)Zhou, G. H., Xu, X. L., Liu, Y. (2010). Preservation technologies for fresh meat–A review. Meat science, 86 (1), 119–128. https://doi.org/10.1016/j.meatsci.2010.04.033Zhou, G. H., Xu, X. L., Liu, Y. (2010). Preservation technologies for fresh meat–A review. Meat science, 86 (1), 119–128. https://doi.org/10.1016/j.meatsci.2010.04.033Kaale, L. D., Eikevik, T. M., Rustad, T., Kolsaker, K. (2011). Superchilling of food: A review. Journal of Food Engineering, 107(2), 141–146. https://doi.org/10.1016/j.jfoodeng.2011.06.004Kaale, L. D., Eikevik, T. M., Rustad, T., Kolsaker, K. (2011). Superchilling of food: A review. Journal of Food Engineering, 107(2), 141–146. https://doi.org/10.1016/j.jfoodeng.2011.06.004Magnussen, O. M., Haugland, A., Torstveit Hemmingsen, A. K., Johansen, S., Nordtvedt, T. S. (2008). Advances in superchilling of food — process characteristics and product quality. Trends in Food Science and Technology, 19(8), 418–424. https://doi.org/10.1016/j.tifs.2008.04.005Magnussen, O. M., Haugland, A., Torstveit Hemmingsen, A. K., Johansen, S., Nordtvedt, T. S. (2008). Advances in superchilling of food — process characteristics and product quality. Trends in Food Science and Technology, 19(8), 418–424. https://doi.org/10.1016/j.tifs.2008.04.005Duun, A. S., Hemmingsen, A. K. T., Haugland, A., Rustad, T. (2008). Quality changes during superchilled storage of pork roast. LWT — Food Science and Technology, 41(10), 2136–2143. https://doi.org/10.1016/j.lwt.2008.02.001Duun, A. S., Hemmingsen, A. K. T., Haugland, A., Rustad, T. (2008). Quality changes during superchilled storage of pork roast. LWT — Food Science and Technology, 41(10), 2136–2143. https://doi.org/10.1016/j.lwt.2008.02.001Cevik, M., Icier, F. (2021). Numerical simulation of temperature histories of frozen minced meat having different fat contents during ohmic thawing. International Journal of Thermal Sciences, 165, Article 106958. https://doi.org/10.1016/j.ijthermalsci.2021.106958Cevik, M., Icier, F. (2021). Numerical simulation of temperature histories of frozen minced meat having different fat contents during ohmic thawing. International Journal of Thermal Sciences, 165, Article 106958. https://doi.org/10.1016/j.ijthermalsci.2021.106958Zhao, Y., Takhar, P. S. (2017). Freezing of foods: Mathematical and experimental aspects. Food Engineering Reviews, 9, 1–12. https://doi.org/10.1007/s12393–016–9157-zZhao, Y., Takhar, P. S. (2017). Freezing of foods: Mathematical and experimental aspects. Food Engineering Reviews, 9, 1–12. https://doi.org/10.1007/s12393–016–9157-zASHRAE (2018). Ultralow-Temperature Refrigeration. Chapter in a book: ASHRAE. Handbook. Refrigeration. Atlanta, USA, 2018.ASHRAE (2018). Ultralow-Temperature Refrigeration. Chapter in a book: ASHRAE. Handbook. Refrigeration. Atlanta, USA, 2018.Choi Y. (1987). Effects of temperature and composition on the thermal conductivity and thermal diffusivity of some food components. Korean Journal of Food Science and Technology, 18(5), 357–353.Choi Y. (1987). Effects of temperature and composition on the thermal conductivity and thermal diffusivity of some food components. Korean Journal of Food Science and Technology, 18(5), 357–353.Amos, N. D., Willix, J., Chadderton, T., North, M. F. (2008). A compilation of correlation parameters for predicting the enthalpy and thermal conductivity of solid foods within the temperature range of –40 °C to +40 °C. International Journal of Refrigeration, 31(7), 1293–1298. https://doi.org/10.1016/j.ijrefrig.2008.01.011Amos, N. D., Willix, J., Chadderton, T., North, M. F. (2008). A compilation of correlation parameters for predicting the enthalpy and thermal conductivity of solid foods within the temperature range of –40 °C to +40 °C. International Journal of Refrigeration, 31(7), 1293–1298. https://doi.org/10.1016/j.ijrefrig.2008.01.011Willix, J., Lovatt, S. J., Amos, N. D. (1998). Additional thermal conductivity values of foods measured by a guarded hot plate. Journal of Food Engineering, 37(2), 159–174. https://doi.org/10.1016/S0260–8774(98)00086–7Willix, J., Lovatt, S. J., Amos, N. D. (1998). Additional thermal conductivity values of foods measured by a guarded hot plate. Journal of Food Engineering, 37(2), 159–174. https://doi.org/10.1016/S0260–8774(98)00086–7Pham, Q. T., Willix, J. (1989). Thermal conductivity of fresh lamb meat, offals and fat in the range –40 to +30 °C: Measurements and correlations. Journal of Food Science, 54(3), 508–515. https://doi.org/10.1111/j.1365–2621.1989.tb04639.xPham, Q. T., Willix, J. (1989). Thermal conductivity of fresh lamb meat, offals and fat in the range –40 to +30 °C: Measurements and correlations. Journal of Food Science, 54(3), 508–515. https://doi.org/10.1111/j.1365–2621.1989.tb04639.xSanz Martínez, P. D., Alonso, M. D., Mascheroni, R. H. (1987). Thermophysical properties of meat products: General bibliography and experimental values. Transactions — American Society of Agricultural Engineers: General Edition, 30(1), 283–290. https://doi.org/10.13031/2013.30441Sanz Martínez, P. D., Alonso, M. D., Mascheroni, R. H. (1987). Thermophysical properties of meat products: General bibliography and experimental values. Transactions — American Society of Agricultural Engineers: General Edition, 30(1), 283–290. https://doi.org/10.13031/2013.30441Sweat, V. E., Haugh, C. G., Stadelman, W. J. (1973). Conductivity of chicken meat at temperatures between— 75 and 20°C.Food Science, 38(1), 158–160. https://doi.org/10.1111/j.1365–2621.1973.tb02802.xSweat, V. E., Haugh, C. G., Stadelman, W. J. (1973). Conductivity of chicken meat at temperatures between— 75 and 20°C.Food Science, 38(1), 158–160. https://doi.org/10.1111/j.1365–2621.1973.tb02802.xLatyshev, V.P. (1992). Recommended References for Thermal Calculations of Foods. Moscow: Agroholodprom, 1992. (In Russian)Latyshev, V.P. (1992). Recommended References for Thermal Calculations of Foods. Moscow: Agroholodprom, 1992. (In Russian)Elansari, A. M., Hobani, A. I. (2009). Effect of temperature and moisture content on thermal conductivity of four types of meat. International Journal of Food Properties, 12(2). 308–315. https://doi.org/10.1080/10942910701687519Elansari, A. M., Hobani, A. I. (2009). Effect of temperature and moisture content on thermal conductivity of four types of meat. International Journal of Food Properties, 12(2). 308–315. https://doi.org/10.1080/10942910701687519Lind, I. (1991). The measurement and prediction of thermal properties of food during freezing and thawing — a review with particular reference to meat and dough. Journal of Food Engineering, 13(4), 285–319. https://doi.org/10.1016/0260–8774(91)90048-WLind, I. (1991). The measurement and prediction of thermal properties of food during freezing and thawing — a review with particular reference to meat and dough. Journal of Food Engineering, 13(4), 285–319. https://doi.org/10.1016/0260–8774(91)90048-WTimakova, R. T. (2019). Comparative characteristics of the technological properties of radiation-processed raw meat. Food industry, 9, 8–12. https://doi.org/10.24411/0235–2486–2019–10136 (In Russian)Timakova, R. T. (2019). Comparative characteristics of the technological properties of radiation-processed raw meat. Food industry, 9, 8–12. https://doi.org/10.24411/0235–2486–2019–10136 (In Russian)Svetlov, Yu. V., Nikiforov, Yu. B. (2015). Effective thermal conductivity and inner transfer surface of porous and fibrous materials on the example of foodstuffs. Fine Chemical Technologies, 10(6), 71–78. (In Russian)Svetlov, Yu. V., Nikiforov, Yu. B. (2015). Effective thermal conductivity and inner transfer surface of porous and fibrous materials on the example of foodstuffs. Fine Chemical Technologies, 10(6), 71–78. (In Russian)Tarnawski, V. R., Cleland, D. J., Corasaniti, S., Gori, F., Mascheroni, R. H. (2005). Extension of soil thermal conductivity models to frozen meats with low and high fat content. International Journal of Refrigeration, 28(6), 840–850. https://doi.org/10.1016/j.ijrefrig.2005.01.012Tarnawski, V. R., Cleland, D. J., Corasaniti, S., Gori, F., Mascheroni, R. H. (2005). Extension of soil thermal conductivity models to frozen meats with low and high fat content. International Journal of Refrigeration, 28(6), 840–850. https://doi.org/10.1016/j.ijrefrig.2005.01.012Van der Sman, R. G. M. (2008). Prediction of enthalpy and thermal conductivity of frozen meat and fish products from composition data. Journal of Food Engineering, 84(3), 400–412. https://doi.org/10.1016/j.jfoodeng.2007.05.034Van der Sman, R. G. M. (2008). Prediction of enthalpy and thermal conductivity of frozen meat and fish products from composition data. Journal of Food Engineering, 84(3), 400–412. https://doi.org/10.1016/j.jfoodeng.2007.05.034Do, G. -S., Sagara, Y., Tabata, M., Kudoh, K. -I., Higuchi, T. (2004). Three-dimensional measurement of ice crystals in frozen beef with a micro-slicer image processing system. International Journal of Refrigeration, 27(2), 184–190. https://doi.org/10.1016/S0140–7007(03)00042–2Do, G. -S., Sagara, Y., Tabata, M., Kudoh, K. -I., Higuchi, T. (2004). Three-dimensional measurement of ice crystals in frozen beef with a micro-slicer image processing system. International Journal of Refrigeration, 27(2), 184–190. https://doi.org/10.1016/S0140–7007(03)00042–2Van Der Sman, R. G. M., Voda, A., Van Dalen, G., Duijster, A. (2013). Ice crystal interspacing in frozen foods. Journal of Food Engineering, 116(2), 622–626. http://doi.org/10.1016/j.jfoodeng.2012.12.045Van Der Sman, R. G. M., Voda, A., Van Dalen, G., Duijster, A. (2013). Ice crystal interspacing in frozen foods. Journal of Food Engineering, 116(2), 622–626. http://doi.org/10.1016/j.jfoodeng.2012.12.045Van der Sman, R. G. M., Boer, E. (2005). Predicting the initial freezing point and water activity of meat products from composition data. Journal of Food Engineering, 66(4), 469–475. https://doi.org/10.1016/j.jfoodeng.2004.04.018Van der Sman, R. G. M., Boer, E. (2005). Predicting the initial freezing point and water activity of meat products from composition data. Journal of Food Engineering, 66(4), 469–475. https://doi.org/10.1016/j.jfoodeng.2004.04.018Farouk, M. M., Kemp, R. M., Cartwright, S., North, M. (2013). The initial freezing point temperature of beef rises with the rise in pH: A short communication. Meat Science, 94(1), 121–124. https://doi.org/10.1016/j.meatsci.2012.12.018Farouk, M. M., Kemp, R. M., Cartwright, S., North, M. (2013). The initial freezing point temperature of beef rises with the rise in pH: A short communication. Meat Science, 94(1), 121–124. https://doi.org/10.1016/j.meatsci.2012.12.018Dibirasulaev, M.A., Belozerov, G. A., Arkhipov, L.O., Dibirasulaev, D.M., Donenskikh, A.G. (2017). Towards the development of scientifically substantiated modes of cold storage of meat of various quality groups at subcryoscopic temperatures. Poultry and Poultry Products, 1, 29–32. (In Russian)Dibirasulaev, M.A., Belozerov, G. A., Arkhipov, L.O., Dibirasulaev, D.M., Donenskikh, A.G. (2017). Towards the development of scientifically substantiated modes of cold storage of meat of various quality groups at subcryoscopic temperatures. Poultry and Poultry Products, 1, 29–32. (In Russian)Berezovsky Yu.M., Korolev, I.A., Agafonkina, I.V., Sarantsev, T.A. (2018). Investigation of the effect of beef moisture content on the amount of bound moisture with the calorimetric method. Proceedings of the Voronezh State University of Engineering Technologies, 80(4(78)), 25–29. https://doi.org/10.20914/2310–1202–2018–4–25–29 (In Russian)Berezovsky Yu.M., Korolev, I.A., Agafonkina, I.V., Sarantsev, T.A. (2018). Investigation of the effect of beef moisture content on the amount of bound moisture with the calorimetric method. Proceedings of the Voronezh State University of Engineering Technologies, 80(4(78)), 25–29. https://doi.org/10.20914/2310–1202–2018–4–25–29 (In Russian)Belozerov, G. A., Berezovskiy, Y. M., Korolev, I. A., Sarantsev, T. A. (2020). A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization. Theory and practice of meat processing, 5(4), 29–34. https://doi.org/10.21323/2414–438X-2020–5–4–29–34Belozerov, G. A., Berezovskiy, Y. M., Korolev, I. A., Sarantsev, T. A. (2020). A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization. Theory and practice of meat processing, 5(4), 29–34. https://doi.org/10.21323/2414–438X-2020–5–4–29–34Belozerov, A. G., Berezovsky, Y. M., Zherdev, A. A., Korolev, I. A., Pushkarev, A. V., Agafonkina, I. V., Tsiganov, D. I. (2018). A study of the thermophysical properties of human prostate tumor tissues in the temperature range from-160 to +40 °C. Biophysics (Russian Federation), 63(2), 268–273. https://doi.org/10.1134/S0006350918020057Belozerov, A. G., Berezovsky, Y. M., Zherdev, A. A., Korolev, I. A., Pushkarev, A. V., Agafonkina, I. V., Tsiganov, D. I. (2018). A study of the thermophysical properties of human prostate tumor tissues in the temperature range from-160 to +40 °C. Biophysics (Russian Federation), 63(2), 268–273. https://doi.org/10.1134/S0006350918020057

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