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dc.contributor.authorOliveira, G. S.
dc.contributor.authorTrivelin, M. O.
dc.contributor.authorLopes, J. F.
dc.contributor.authorThomeo, J. C.
dc.identifier.citationInternational Journal of Food Properties. Philadelphia: Taylor & Francis Inc., v. 8, n. 2, p. 387-394, 2005.
dc.description.abstractExperimental studies were carried out to determine thermal conductivity (k), thermal diffusivity (alpha), specific heat at constant pressure (c(p)), and density (rho) of cooked ham as functions of both sample moisture content (M) and temperature (T). Thermal conductivity was measured using the heat-line-source probe, thermal diffusivity by Dickerson method, specific heat by differential scanning calorimeter, and density by pycnometer assembly. Temperature ranged from 3.0 degrees C to 74.0 degrees C, corresponding to the cooking process, and moisture ranged from 40.0 to 73.0% (w. b.). Equations are provided for alpha as a function of M, c(p) as a function of T, and rho as a function of both M and T. Results for thermal conductivity are compatible with those published in the literature.en
dc.publisherTaylor & Francis Inc
dc.relation.ispartofInternational Journal of Food Properties
dc.sourceWeb of Science
dc.titleThermo-physical properties of cooked hamen
dcterms.rightsHolderTaylor & Francis Inc
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.description.affiliationUNESP, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.affiliationUnespUNESP, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.rights.accessRightsAcesso restrito
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
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