Experimental Investigation of Thermal Conductivity of Meat During Freezing

The cryogenic technologies of processing and storage of agricultural products are becoming increasingly indispensable in the food industry as an important factor of ensuring food safety. One of such technologies is the shock freezing of meat, which provides a higher degree of preservation of the quality of frozen products in comparison with traditional technologies. The thermal conductivity of meat is an important parameter influencing the energy consumption in the freezing process. This paper presents the results of an experimental investigation of the temperature dependence of the thermal conductivity of beef. The measurements were taken by using a specially designed measurement cell, which allows covering the temperature range from 80 to 300 K.