Measurement of Density, Shrinkage, and Porosity

Michailidis, P.; Krokida, Magdalini; Bisharat, G. I.; Marinos-Kouris, Dimitris; Rahman, Mohammad Shafiur

doi:10.1201/9781420003093.ch13

Cited by 8 publications

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“…Marcotte et al (2) found that for several cooked poultry emulsions with a fat content of above 20%, density ranged from 967 to 1067 kg/m 3 . Michailidis et al (8) reported a review of several density values from different authors, where the density of animal fat presents values of 920-957 kg/m 3 while the animal muscle presented higher density values, in the range of 984-1080 kg/m 3 . Mathematical models developed for specific heat of foods are simple due to the fact that a prediction with high accuracy can be made knowing just the proportion of water (3).…”

Section: Introductionmentioning

confidence: 96%

Thermal properties of duck fatty liver (foie gras) products

Carrillo

Saucier

Ratti

2016

International Journal of Food Properties

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Thermal properties of duck fatty liver (foie gras), foie gras emulsion and fatty liver fat, as well as regular duck fat, were determined as a function of temperature. Density of foie gras and foie gras fat and emulsion at 20 o C was measured as 947, 836 and 928 kg/m 3 , respectively.Differential scanning calorimetry thermograms for foie gras fat resulted in melting points ranging from -20 to +40°C. Values for the specific heat at 65°C for the fatty liver, its emulsion and fat, and duck fat were 1.79, 2.38, 1.71 and 2.48 J/g °C, respectively. Thermal conductivity of foie gras (organ) and its emulsion at 40°C was determined as 0.330 and 0.428 W/m°C, respectively. Mathematical models based on composition and temperature were developed for all the thermal properties obtained in this work.

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Section: Introductionmentioning

confidence: 96%

Thermal properties of duck fatty liver (foie gras) products

Carrillo

Saucier

Ratti

2016

International Journal of Food Properties

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“…This method of density determination is useful only for liquid samples. Solid samples may be analyzed using liquid displacement, but challenges arise in choosing a safe, inert liquid, preparing samples without air bubbles, and inserting larger samples into the flasks (Michailidis and others ). Advances in pycnometry include the creation of digital gas pycnometers that measure bulk densities of powders, as well as densities of products as a function of temperature.…”

Section: Influence Of Measurement and Data Acquisition Methodsmentioning

confidence: 99%

Composition‐Based Prediction of Temperature‐Dependent Thermophysical Food Properties: Reevaluating Component Groups and Prediction Models

Phinney

Frelka

Heldman

2016

Journal of Food Science

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Prediction of temperature-dependent thermophysical properties (thermal conductivity, density, specific heat, and thermal diffusivity) is an important component of process design for food manufacturing. Current models for prediction of thermophysical properties of foods are based on the composition, specifically, fat, carbohydrate, protein, fiber, water, and ash contents, all of which change with temperature. The objectives of this investigation were to reevaluate and improve the prediction expressions for thermophysical properties. Previously published data were analyzed over the temperature range from 10 to 150°C. These data were analyzed to create a series of relationships between the thermophysical properties and temperature for each food component, as well as to identify the dependence of the thermophysical properties on more specific structural properties of the fats, carbohydrates, and proteins. Results from this investigation revealed that the relationships between the thermophysical properties of the major constituents of foods and temperature can be statistically described by linear expressions, in contrast to the current polynomial models. Links between variability in thermophysical properties and structural properties were observed. Relationships for several thermophysical properties based on more specific constituents have been identified. Distinctions between simple sugars (fructose, glucose, and lactose) and complex carbohydrates (starch, pectin, and cellulose) have been proposed. The relationships between the thermophysical properties and proteins revealed a potential correlation with the molecular weight of the protein. The significance of relating variability in constituent thermophysical properties with structural properties--such as molecular mass--could significantly improve composition-based prediction models and, consequently, the effectiveness of process design.

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“…Measurement techniques used to determine the density, shrinkage, and porosity of food materials are given by Michailidis et al (2009b). Table 7.3 shows the measurement methods for density, porosity, and shrinkage of food materials.…”

Section: Food Structure and Transport Propertiesmentioning

confidence: 99%

Transport Properties in Food Process Design

Krokida¹,

Saravacos²

2013

Food Engineering Series

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Adequate, nutritious, and safe foods at affordable prices are needed for a growing world population. The design and operation of food processes and food processing plants require material and energy (heat) balances on the process flowsheet. The sizing of food processing equipment is based on momentum (flow), heat, and mass transfer rate equations (Maroulis and Saravacos 2003; Saravacos and Maroulis 2011).Material balances include overall and partial (component) balances throughout the whole process. In most food processing operations, heat is the main energy quantity considered in preliminary energy balances. The thermal properties required are specific heat and enthalpy changes, which do not change very much in a given material, and they can be taken from the literature (Rao et al. 2005).Transfer equations require reliable values of the basic transport properties of foods, such as viscosity, thermal conductivity, and mass diffusivity, and approximate values of heat and mass transfer coefficients. Transport properties are affected strongly by the composition and physical structure of the food product, such as apparent density and porosity (Saravacos and Maroulis 2001).Most liquid foods are non-Newtonian fluids whose apparent viscosity is affected strongly by the size and concentration of the dissolved or suspended particles. The effect of temperature on the rheology of fluids depends on the composition and concentration. The viscosity of concentrated solutions of Newtonian fluids, such as sugars, decreases sharply as the temperature is increased, while the apparent viscosity of non-Newtonian fluids is affected slightly (Rao 2007).

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Measurement of Density, Shrinkage, and Porosity

Cited by 8 publications

References 0 publications

Thermal properties of duck fatty liver (foie gras) products

Thermal properties of duck fatty liver (foie gras) products

Composition‐Based Prediction of Temperature‐Dependent Thermophysical Food Properties: Reevaluating Component Groups and Prediction Models

Transport Properties in Food Process Design

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