Busca avançada
Ano de início
Entree
(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Boiling point and specific heat of meat extract

Texto completo
Autor(es):
Polachini, T. C. [1] ; Betiol, L. F. L. [1] ; Bastos, M. G. [2] ; Telis, V. R. N. [1] ; Telis-Romero, J. [1]
Número total de Autores: 5
Afiliação do(s) autor(es):
[1] Sao Paulo State Univ Unesp, Inst Biosci Humanities & Exact Sci Ibilce, Food Engn & Technol Dept, Campus Sao Jose Rio Preto, Sao Paulo - Brazil
[2] JBS Friboi, Av Cent S-N, Sao Paulo - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: INTERNATIONAL JOURNAL OF FOOD PROPERTIES; v. 20, n. 2, p. 1392-1402, 2017.
Citações Web of Science: 0
Resumo

Meat extract is a by-product obtained from the cooking broth of meat processing, which is used as a flavoring agent in cooking and in pharmaceutical products. Information on the processing technology of meat extract and its corresponding thermodynamic properties have been seldom reported, making difficult the design of heat transfer processes with accuracy. Thus, the present work aimed to evaluate the boiling-point elevation (BPE) and specific heat (c(p)) of meat extract in the range of concentrations and temperatures found during its processing. Boiling point temperature was determined experimentally as a function of pressure and soluble solid concentration of meat extract. Different correlations based on Duhring's rule, Antoine equation, and the model proposed by Crapiste and Lozano were obtained to represent the boiling point temperature and/or BPE in some processing conditions, resulting in good fitting accuracy. The representation of the experimental values of c(p) was evaluated by four empirical equations. The best fitting was acquired using a quadratic model simultaneously dependent on concentration and temperature of the meat extract. The close agreement between the experimental and predicted values reinforces the applicability of the resulting models for designing evaporation systems. (AU)

Processo FAPESP: 10/09614-3 - Efeito das propriedades físico-químicas das matrizes encapsulantes e da aplicação de ultrassom na estabilidade da oleoresina de cúrcuma (Curcuma longa L.) microencapsulada
Beneficiário:Vânia Regina Nicoletti Telis
Linha de fomento: Auxílio à Pesquisa - Regular
Processo FAPESP: 13/09344-4 - Determinação das melhores condições de hidrólise física com ultrassom de potência em resíduos de amendoim
Beneficiário:Tiago Carregari Polachini
Linha de fomento: Bolsas no Brasil - Mestrado