Thermal properties of duck fatty liver (foie gras) products

Abstract

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.

Microscopic characterization of fatty liver-based emulsions: Bridging microstructure and texture in foie gras and pâté

“…During the cooling process after the heating (cooking) process, fat particles formed are more likely to retain the highly circular droplet shapes since the distribution of fatty acids is sufficiently broad. 5 This is in agreement with the homemade pât e showing smaller and circular emulsion-type fat droplets (Figs. 4 and 5), which do not seem to be able to form networks on larger scales (Fig.…”

“…It is a food product based on the fatty liver of duck or goose typically produced as a sliceable whole liver organ (entier) 4 or as a mechanically reconstituted block of different homogenized pieces of foie gras (bloc). 5 From a soft matter point of view, foie gras bloc is, in analogy to comminuted meat products, a multiphasic system comprised of a continuous phase consisting of proteins, salts, water, carbohydrates, and fibrous particles, and a dispersed phase consisting of solid fat particles, liquid fat globules, and non-soluble meat components. 6 Technically, it can be described as composite material that contains fat particles emulsified in a protein gel matrix, but the term meat batter or meat emulsion is also often used.…”

Lipolytic and oxidative changes in acoustically assisted frozen fattened duck liver

“…Besides the positive aspects of freezing, if it is not done properly, it could be detrimental to the product. The efficiency of freezing is determined by the thermodynamic properties, chemical composition, dimensions and shape of the product [3].…”

The Technical Design Concept of Hi-Tech Cook Stove for Urban Communities using Non-Wood Agricultural Waste as Fuel Sources

“…°C-1 ] of selected foods[17][18][19], c T is the different temperature of cooking after and before[°C].Third, determine the mass of biomass fuel required bb m ;…”