Investigation of the effect of pork compositions on freezing points in different pork cuts by measuring thermal properties and water mobility and distribution

2021 ◽  
Vol 92 (1) ◽  
Author(s):  
Yun Bai ◽  
Yiping Guo ◽  
Daming Ding ◽  
Keping Ye
1951 ◽  
Vol 29 (10) ◽  
pp. 895-903 ◽  
Author(s):  
William T. Foley ◽  
Paul A. Giguère

Using a Bunsen ice calorimeter the following thermal data were obtained for pure hydrogen peroxide:Specific heat of liquid between0°and25°C …................... 0.632 ± 0. 003 cal. per.gm. per degreeSpecific heat of solid between−20°and −10°C.................. 0.41 ± 0.02 cal. per gm. per degreeLatent heat of fusion at meltingpoint, −0.46°C................... 85.83 ± 0.18 cal. per gm.Latent heat of vaporization at 0°C...... 370.17 ± 0.18 cal. per gm.The freezing points of very concentrated solutions of hydrogen peroxide calculated from these data agree closely with the experimental ones. Preliminary measurements of the heat of decomposition of hydrogen peroxide catalyzed by platinum black were also made at 0° and at various concentrations. The results point to 23.54 ± 0.04 kcal. per mole for the heat of the reaction[Formula: see text]a value slightly higher than those found by previous experimenters.


1960 ◽  
Vol 23 ◽  
pp. 332-336 ◽  
Author(s):  
W WENDLANDT ◽  
J VANTASSEL ◽  
G ROBERTHORTON
Keyword(s):  

1990 ◽  
Vol 137 (3) ◽  
pp. 155 ◽  
Author(s):  
C.A. Millar ◽  
T.J. Whitley ◽  
S.C. Fleming

2005 ◽  
Vol 125 ◽  
pp. 309-311 ◽  
Author(s):  
S. García ◽  
E. Marín ◽  
O. Delgado-Vasallo ◽  
J. Portelles ◽  
G. Peña Rodríguez ◽  
...  
Keyword(s):  

1978 ◽  
Vol 39 (C6) ◽  
pp. C6-978-C6-979 ◽  
Author(s):  
D. P. Jones ◽  
N. Thomas ◽  
W. A. Phillips

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