FURTHER ENTHALPY VALUES OF FOODS MEASURED BY AN ADIABATIC CALORIMETER

被引:14
作者
LINDSAY, DT
LOVATT, SJ
机构
[1] Meat Industry Research Institute of New Zealand (Inc.), Hamilton, East Street (Ruakura Campus)
关键词
Adiabatic calorimeter - Chilling - Enthalpy values;
D O I
10.1016/0260-8774(94)90115-5
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
Continuing the work by Pham et al. (1994, J. Food Eng., 2 1, 13 7-56) this paper reports further enthalpy values over the temperature range -40-degrees-C to +40-degrees-C for 14 foods (meats, fats, processed meats, butter, cheeses, ice cream and apple) determined by an adiabatic calorimeter. Some of the enthalpy values are for foods that have never before been studied, while values for others extend the range of data currently available. Enthalpy change values were compared for Tylose, lean pork and minced beef during chilling and freezing with literature values, and it was found that the data agreed within 5%. The experimental data were fitted by multilinear regression to equations determined by Schwartzberg (1977, Int. Inst. Refrig. Bull. Annex 1, 303-10), and the coefficients for these regressions are given.
引用
收藏
页码:609 / 620
页数:12
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