Thermal properties of duck fatty liver (foie gras) products

Authors: Sanchez Carrillo, FelipeSaucier, LindaRatti, Cristina
Abstract: 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°C was measured as 947, 836, and 928 kg/m3 , respectively. Differential scanning calorimetry thermograms for foie gras fat resulted in melting points ranging from –20 to 40°C. Values for the specific heat at 65°C for the fatty liver, its emulsion and fat, and duck fat were 1.79, 2.38, 1.71, and 2.48 J/g°C, respectively. Thermal conductivity of foie gras (organ) and its emulsion at 40°C was determined as 0.330 and 0.428 W/m°C, respectively. Mathematical models based on composition and temperature were developed for all the thermal properties obtained in this work.
Document Type: Article de recherche
Issue Date: 6 April 2016
Open Access Date: Restricted access
Document version: VoR
Permalink: http://hdl.handle.net/20.500.11794/16562
This document was published in: International journal of food properties, Vol. 20 (3), 573–584 (2017)
https://doi.org/10.1080/10942912.2016.1171776
Taylor & Francis group
Alternative version: 10.1080/10942912.2016.1171776
Collection:Articles publiés dans des revues avec comité de lecture

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