THERMOPHYSICAL PROPERTIES OF HYDROLYZED BY-PRODUCTS FROM THE MEAT INDUSTRY

摘要

The method of mixtures, a pycnometric technique and a procedure based on an unsteady-state condition of heat transfer were applied to obtain the specific heat, apparent density and thermal conductivity of processed by-products from residuals of poultry slaughterhouses, respectively. Physical-chemical analyses revealed that the investigated material presented 3.7% of water, 10.2% of ash, 8 to 25% of lipid and 37 to 60% of protein. The effect of moisture content and mass fraction of lipids on the aforementioned thermophysical properties was experimentally investigated at approximately 25C. Semiempirical models based on theoretical considerations and on the content of water, lipid and matter free of these components were suggested. A group of model parameters tuned on the experimental results revealed a specific heat, apparent density and thermal conductivity of dry processed by-product without lipid close to 366 J/kg/C, 396 kg/m and 0.038 W/m/C, respectively.