Thermal properties of duck fatty liver (foie gras) products

摘要

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 degrees 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 degrees C. Values for the specific heat at 65 degrees C for the fatty liver, its emulsion and fat, and duck fat were 1.79, 2.38, 1.71, and 2.48 J/g degrees C, respectively. Thermal conductivity of foie gras (organ) and its emulsion at 40 degrees C was determined as 0.330 and 0.428 W/m degrees C, respectively. Mathematical models based on composition and temperature were developed for all the thermal properties obtained in this work.