Boiling point and specific heat of meat extract

Página do item simplificado
dc.contributor.authorPolachini, T. C. [UNESP]
dc.contributor.authorBetiol, L. F.L. [UNESP]
dc.contributor.authorBastos, M. G.
dc.contributor.authorTelis, V. R.N. [UNESP]
dc.contributor.authorTelis-Romero, J. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionJBS–Friboi
dc.date.accessioned2018-12-11T17:16:53Z
dc.date.available2018-12-11T17:16:53Z
dc.date.issued2017-12-29
dc.description.abstractMeat extract is a by-product obtained from the cooking broth of meat processing, which is used as a flavoring agent in cooking and in pharmaceutical products. Information on the processing technology of meat extract and its corresponding thermodynamic properties have been seldom reported, making difficult the design of heat transfer processes with accuracy. Thus, the present work aimed to evaluate the boiling-point elevation (BPE) and specific heat (cp) of meat extract in the range of concentrations and temperatures found during its processing. Boiling point temperature was determined experimentally as a function of pressure and soluble solid concentration of meat extract. Different correlations based on Dühring’s rule, Antoine equation, and the model proposed by Crapiste and Lozano were obtained to represent the boiling point temperature and/or BPE in some processing conditions, resulting in good fitting accuracy. The representation of the experimental values of cp was evaluated by four empirical equations. The best fitting was acquired using a quadratic model simultaneously dependent on concentration and temperature of the meat extract. The close agreement between the experimental and predicted values reinforces the applicability of the resulting models for designing evaporation systems.en
dc.description.affiliationFood Engineering and Technology Department São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto
dc.description.affiliationJBS–Friboi, Av. Central S/N
dc.description.affiliationUnespFood Engineering and Technology Department São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIdFAPESP: 2010/09614-3
dc.description.sponsorshipIdFAPESP: 2013/09344-4
dc.format.extent1392-1402
dc.identifierhttp://dx.doi.org/10.1080/10942912.2017.1343350
dc.identifier.citationInternational Journal of Food Properties, v. 20, p. 1392-1402.
dc.identifier.doi10.1080/10942912.2017.1343350
dc.identifier.file2-s2.0-85038360460.pdf
dc.identifier.issn1532-2386
dc.identifier.issn1094-2912
dc.identifier.scopus2-s2.0-85038360460
dc.identifier.urihttp://hdl.handle.net/11449/175645
dc.language.isoeng
dc.relation.ispartofInternational Journal of Food Properties
dc.relation.ispartofsjr0,513
dc.relation.ispartofsjr0,513
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectAntoine equation
dc.subjectBoiling-point elevation
dc.subjectDühring’s rule
dc.subjectHeat transfer
dc.subjectMultiple effect evaporators
dc.subjectSpecific heat
dc.titleBoiling point and specific heat of meat extracten
dc.typeArtigo

Arquivos

Pacote Original
Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
2-s2.0-85038360460.pdf
Tamanho:
1.27 MB
Formato:
Adobe Portable Document Format
Descrição:
Baixar

Coleções

Artigos - Engenharia e Tecnologia de Alimentos - IBILCE