Enthalpy, heat capacity and thermal conductivity of boneless mutton between -40 and +40 °C

Abstract

The thermal properties of boneless lamb meat were determined in a temperature range usually encountered in both freezing and refrigeration processes. The specific heat and the enthalpy were measured by differential scanning calorimetry (DSC) while thermal conductivity was measured by the transient probe method. Values thus measured were compared with predictive equations from the literature. Also, experimental data of thermal properties were mathematically interpreted as a function of temperature by fitting simple predictive equations to them. © 1997 Academic Press Limited.