Proximate Composition and Thermal Properties of Fabricated Fresh Beef during Freezing

Okoronkwo N C,Ene I N,Eze J I

doi:10.13189/fst.2017.050201

Abstract

This study presented the effects of temperature and shape on the thermal properties of beef. Round cut of beef was fabricated into irregular, triangular, circular, and rectangular shapes which were subjected to different freezing temperatures of -13, -17, and -30℃. Specific heat, total heat transfer, density and proximate composition of each meat sample were determined after freezing. Total heat transfer among the shapes varied significantly (p<0.05), circular and rectangular shapes had the highest value of 0.460 KJ while triangular shapes had the least value of 0.431 KJ. Density and specific heat decreased significantly (p<0.05), with decrease in temperature, but total heat transfer increased significantly (p<0.05) with increase in temperature from -13 to -30℃. It was observed that different fabricated beef shapes significantly (p<0.05) affected total heat transfer during freezing. Also, thermal properties of beef at freezing were found to be dependent on the freezing temperatures. Circular shaped meat samples had the best thermal property behaviour at -30℃. From the results of the study, it is evident that thermal properties of beef perform better at lower freezing temperatures.

Highlights

Transfer, Specific Heat, Freezing Temperatures, Beef requirement of any modern meat distribution, marketing and storage system
Triangular meat samples recorded least values for total heat transfer; this is because heat transfer depends on shape of food, surface roughness, type of cooling fluid and the velocity of fluid [6]
From the results of the study, it is evident that shapes of beef do not affect its density and specific heat but there is an obvious dependency of total heat transfer on the shapes of meat

Summary

Introduction

Thermal properties of food must be known to perform the various heat calculations involved in designing storage and refrigeration equipment and estimating process times for refrigerating, freezing, heating, or drying of foods. Food thermal properties can be defined as those properties controlling the transfer of heat in a specified food [3]. Knowledge of the thermal properties of food is required in order to evaluate the heat transfer in food products [4]. To freeze different shapes of beef at different freezing temperatures. Total heat transfer and specific heat of beef at different freezing temperatures. To determine the effects of shapes and temperature on thermal properties of beef during freezing

Objectives

Methods

Results

Conclusion