A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization

• Main Authors: A. G. Belozerov, Y. M. Berezovskiy, I. A. Korolev, T. A. Sarantsev
• Format: Article
• Language: English
• Published: The V.M. Gorbatov All-Russian Meat Research Institute 2020-12-01
• Series: Teoriâ i Praktika Pererabotki Mâsa
• Subjects: beef freezing; free water; water crystallization model; model parameters; beef heat capacity calculation
• Online Access: https://www.meatjournal.ru/jour/article/view/152

The paper proposes a model for the process of free moisture crystallization in beef within the framework of the Debye concept with establishment of dependencies of model parameters on the initial moisture content. Model adequacy was validated by comparison of the calculation results with the results of the experiments on determination of values of heat capacity and phase transition enthalpy in beef with different initial moisture obtained by the differential scanning calorimetry method. It is shown that the end of free water phase transition in beef with initial moisture in a range of 37% to 80% occurs at a temperature of 243 К. Calculation dependencies of parameters of the model used for calculation of beef heat capacity are presented.