Determinação da condutividade térmica e difusidade térmica da carne de frango

Abstract

The objective of this study was to determine the values of thermal conductivity and thermal diffusivity of meat from drumstick / thigh, chest, and an emulsion of skin and chicken fat as a function of temperature and moisture content.The meats were ground and a small portion set aside for testing the sample in nature, while others were arranged on trays and put into forced circulation oven at 60 ° C to promote the reduction of the moisture of the sample, a total of five different humidities.In preprogrammed times, portions of the samples were removed for testing of thermal conductivity and thermal diffusivity and its moisture content measured at 105 ° C for 4 h in an oven. The thermal conductivity was evaluated by linear probe employing an aluminum cylinder. The thermal diffusivity was measured by the method of Dickerson employing a brass cylinder. Both methods have previously been calibrated using immobilized water carrageenan (1% w / w).The thermal properties were highly affected by moisture content, an increase in their values as the moisture content was increased. Rising temperatures also led to higher values of conductivity and thermal diffusivity. Together, response surfaces were constructed and empirical equations considering significant effects (p <0.05) are presented.