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.
Highlights
The knowledge of product thermophysical properties is extremely important in designing and realization of processes of their transportation, storage and technological processing linked with freezing and thawing
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
Summary
The knowledge of product thermophysical properties is extremely important in designing and realization of processes of their transportation, storage and technological processing linked with freezing and thawing This determines a large number of studies conducted by several foreign and national scientists [1,2,3,4,5,6,7,8,9,10,11,12,13] and summarized largely in [14]. It is noted that bound water does not freeze at a temperature of minus 40 °C It is shown in [2,15] that freezing of free water and, crystallization are ended when refrigerating at minus °C (beef) and minus °C (pork) (243.15 К and 242.15 К, respectively).
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
