CALCULATION OF HEAT CAPACITY IN MEAT DURING ITS FREEZING CONSIDERING PHASE CHANGE
As a consequence of insufficient study of water phase change in meat accompanied by water crystallization, its modeling is currently based on the empirical dependence of the frozen water portion on temperature. Such model does not allow answering a number of questions such as of metrological order,...
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| Format: | Article |
| Language: | English |
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The V.M. Gorbatov All-Russian Meat Research Institute
2020-04-01
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| Series: | Теория и практика переработки мяса |
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| Online Access: | https://www.meatjournal.ru/jour/article/view/131 |
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| author | Yuriy M. Berezovskiy Igor A. Korolev Taras A. Sarantsev |
| author_facet | Yuriy M. Berezovskiy Igor A. Korolev Taras A. Sarantsev |
| author_sort | Yuriy M. Berezovskiy |
| collection | DOAJ |
| description | As a consequence of insufficient study of water phase change in meat accompanied by water crystallization, its modeling is currently based on the empirical dependence of the frozen water portion on temperature. Such model does not allow answering a number of questions such as of metrological order, and also of physicochemical interpretation of processes occurring in meat during water crystallization. In this paper, we propose an approach to modeling the phase change process of meat during its freezing on the basis of the phonon theory of Debye crystallization, which allows to obtain physically justified dependences of heat capacity on temperature in the phase change region. The obtained dependences may serve as a simple method for calculating the heat capacity of meat in the temperature range of 113 K to the cryoscopic temperature of the given meat type, or as a basis for the analysis and correction of factors affecting the meat freezing in the temperature range of the phase change. |
| format | Article |
| id | doaj-art-9b8818a825b84a3d8ed6ad7e2b269f3c |
| institution | DOAJ |
| issn | 2414-438X 2414-441X |
| language | English |
| publishDate | 2020-04-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj-art-9b8818a825b84a3d8ed6ad7e2b269f3c2025-08-20T03:00:59ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2020-04-0151222610.21323/2414-438X-2020-5-1-22-26110CALCULATION OF HEAT CAPACITY IN MEAT DURING ITS FREEZING CONSIDERING PHASE CHANGEYuriy M. Berezovskiy0Igor A. Korolev1Taras A. Sarantsev2All-Russian Scientific Research Institute of Refrigeration Industry — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASAll-Russian Scientific Research Institute of Refrigeration Industry — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASAll-Russian Scientific Research Institute of Refrigeration Industry — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASAs a consequence of insufficient study of water phase change in meat accompanied by water crystallization, its modeling is currently based on the empirical dependence of the frozen water portion on temperature. Such model does not allow answering a number of questions such as of metrological order, and also of physicochemical interpretation of processes occurring in meat during water crystallization. In this paper, we propose an approach to modeling the phase change process of meat during its freezing on the basis of the phonon theory of Debye crystallization, which allows to obtain physically justified dependences of heat capacity on temperature in the phase change region. The obtained dependences may serve as a simple method for calculating the heat capacity of meat in the temperature range of 113 K to the cryoscopic temperature of the given meat type, or as a basis for the analysis and correction of factors affecting the meat freezing in the temperature range of the phase change.https://www.meatjournal.ru/jour/article/view/131crystallizationmeat freezingcrystallization modelfreezing point coordinates |
| spellingShingle | Yuriy M. Berezovskiy Igor A. Korolev Taras A. Sarantsev CALCULATION OF HEAT CAPACITY IN MEAT DURING ITS FREEZING CONSIDERING PHASE CHANGE Теория и практика переработки мяса crystallization meat freezing crystallization model freezing point coordinates |
| title | CALCULATION OF HEAT CAPACITY IN MEAT DURING ITS FREEZING CONSIDERING PHASE CHANGE |
| title_full | CALCULATION OF HEAT CAPACITY IN MEAT DURING ITS FREEZING CONSIDERING PHASE CHANGE |
| title_fullStr | CALCULATION OF HEAT CAPACITY IN MEAT DURING ITS FREEZING CONSIDERING PHASE CHANGE |
| title_full_unstemmed | CALCULATION OF HEAT CAPACITY IN MEAT DURING ITS FREEZING CONSIDERING PHASE CHANGE |
| title_short | CALCULATION OF HEAT CAPACITY IN MEAT DURING ITS FREEZING CONSIDERING PHASE CHANGE |
| title_sort | calculation of heat capacity in meat during its freezing considering phase change |
| topic | crystallization meat freezing crystallization model freezing point coordinates |
| url | https://www.meatjournal.ru/jour/article/view/131 |
| work_keys_str_mv | AT yuriymberezovskiy calculationofheatcapacityinmeatduringitsfreezingconsideringphasechange AT igorakorolev calculationofheatcapacityinmeatduringitsfreezingconsideringphasechange AT tarasasarantsev calculationofheatcapacityinmeatduringitsfreezingconsideringphasechange |