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A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization

https://doi.org/10.21323/2414-438X-2020-5-4-29-34

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Abstract

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.

About the Authors

A. G. Belozerov
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Anton G. Belozerov — candidate of technical sciences, deputy director, 109316, Moscow, Talalikhina str., 26 Tel: +7–495–676–92–14


Y. M. Berezovskiy
All-Russian Scientific Research Institute of Refrigeration Industry — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation
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


I. A. Korolev
All-Russian Scientific Research Institute of Refrigeration Industry — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation
Igor A. Korolev — junior researcher, research laboratory of Food Products Thermophysical Properties, 127422, Moscow, Kostyakova str. 12, Tel.: +7–916–423–42–17


T. A. Sarantsev
All-Russian Scientific Research Institute of Refrigeration Industry — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation
Taras A. Sarantsev — research engineer, research laboratory of Food Products Thermophysical Properties, 127422, Moscow, Kostyakova str. 12, Tel.: +7–915–282–18–24


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For citation:


Belozerov A.G., Berezovskiy Y.M., Korolev I.A., Sarantsev T.A. 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. 2020;5(4):29-34. https://doi.org/10.21323/2414-438X-2020-5-4-29-34

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