Thermo-physical properties of cooked ham

dc.contributor.authorOliveira, G. S.
dc.contributor.authorTrivelin, M. O.
dc.contributor.authorLopes, J. F.
dc.contributor.authorThomeo, J. C.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:29:10Z
dc.date.available2014-05-20T15:29:10Z
dc.date.issued2005-01-01
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.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.format.extent387-394
dc.identifierhttp://dx.doi.org/10.1081/JFP-200059501
dc.identifier.citationInternational Journal of Food Properties. Philadelphia: Taylor & Francis Inc., v. 8, n. 2, p. 387-394, 2005.
dc.identifier.doi10.1081/JFP-200059501
dc.identifier.issn1094-2912
dc.identifier.urihttp://hdl.handle.net/11449/38809
dc.identifier.wosWOS:000231829900020
dc.language.isoeng
dc.publisherTaylor & Francis Inc
dc.relation.ispartofInternational Journal of Food Properties
dc.relation.ispartofjcr1.845
dc.relation.ispartofsjr0,513
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.titleThermo-physical properties of cooked hamen
dc.typeArtigo
dcterms.licensehttp://journalauthors.tandf.co.uk/permissions/reusingOwnWork.asp
dcterms.rightsHolderTaylor & Francis Inc
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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