RecordNumber
48
Doc. No.
216A
Call. No.
216A
Author
Shahedi Baghe-Khandan, M.,Okos, martin R
Title of Article
Effect of cooking on the thermal conductivity of whole and ground lean beef
Title Of Periodical
JOURNAL OF FOOD SCIENCE
VolumNumber
V.46
Date
(1981)
Page
P.1301-1305
Abstract
The probe method was used to measure thermal conductivity of beef through a temperature range of 30-120 C. Thermal conductivity of beef increases with temperature up to 70 C followed by a decrease during the denaturation of proteins and subsequent loss of water. The thermal conductivity of beef again increases with temperature after protein denaturation. The thermal conductivity of cooked beef is lower than raw beef up to about 80C. The rate of increase for cooked meat thermal conductivity is fairly constant with temperature at a given moisture content. Models based on composition and temperature were found to predict the thermal conductivity of meat during cooking at an average standard percent error of 7,.
Indexer
76/11
IndexDate
Shahsvary
اطلاعات ثبت
GN103568