Investigation of thermophysical characteristics of organic emulsion

Cover Page

Cite item

Full Text

Abstract

For the selection of heating and refrigeration equipment, as well as the optimization of the components of the production line intended for the processing of meat semi-finished products, detailed information on the dependencies of the main characteristics of the products is required. Such characteristics include physico-mechanical, thermophysical, technological and many others. The authors present the methodological foundations of measurements, approaches to sample preparation and the results of an experimental study of the thermal conductivity and specific heat capacity of an organic emulsion. The analysis of methods and laboratory equipment for measurements taking into account the object of research was carried out. The peculiarity of the sample under study is the variable fractional composition, as well as the presence of a liquid phase in the form of water. This makes it impossible to use standard commercially available mandrels for samples. To study the characteristics of the organic emulsion, the method of stationary heat flow and the method of differential scanning calorimetry were chosen. As a result of the research, the nature of the measurement of specific heat capacity and thermal conductivity in the temperature range from -5 to 90 °C. The specific heat capacity of the sample varies from 2800 to 4410 J/(kg·K), while a phase transition of crystallization/melting of the water phase was observed. The approximation method was used to exclude it. The values of thermal conductivity vary from 0,28 to 0,49 W/(m·K).

About the authors

Dmitry Ya. Barinov

All-Russian Scientific Research Institute of Aviation Materials of the National Research Center “Kurchatov Institute”; Bauman Moscow State Technical University

Author for correspondence.
Email: rasma1@mail.ru
ORCID iD: 0000-0003-0541-2744

PhD, engineer of the 2nd category, Laboratory “Research of Thermophysical Properties”, All-Russian Scientific Research Institute of Aviation Materials, National Research Center “Kurchatov Institute”; senior lecturer, Department of Rocket and Space Composite Structures, Bauman Moscov State Technical University (National Research University)

17 Radio St, Moscow, 105005, Russian Federation; 5 2-ya Baumanskaya St, bldg 1, Moscow, 105005, Russian Federation

Sergey Yu. Shorstov

All-Russian Scientific Research Institute of Aviation Materials of the National Research Center “Kurchatov Institute”

Email: Sshorstov7@gmail.com
ORCID iD: 0000-0003-4742-3644

technician of the 1st category, Laboratory “Research of Thermophysical Properties”

17 Radio St, Moscow, 105005, Russian Federation

References

  1. Gorlov DS, Alexandrov DA, Zaklyakova OV, Azarovskiy EN. Investigation of the possibility of protection of intermetallic titanium alloy against fretting wear by ion-plasma coating. Proceedings of VIAM. 2018;(4):51−58. (In Russ.) https://doi.org/10.18577/2307-6046-2018-0-4-51-58
  2. Dyomin SA, Vinogradov SS. Repair of chemical oxide coating on carbon steel. Proceedings of VIAM. 2018;(9):43−50. (In Russ.) https://doi.org/10.18577/2307-6046-2018-0-9-43-50
  3. Zyankin MB. Improvement of the meat grinding process. All about Meat. 2011;(6):14−15. (In Russ.)
  4. Stefanovsky VM. Regularities of freezing storage of meat and meat products. All about Meat. 2011;(3):14−15. (In Russ.)
  5. Ginzburg AS, Gromov MA, Krasovskaja GI. Thermophysical characteristics of food products. Moscow: Pishhevaja Promyshlennost' Publ.; 1980. (In Russ.)
  6. Dulger NV, Zaripov RN, Lysova VN. Experimental evaluation of thermophysical characteristics of animal products. Bulletin of the AGTU. 2005;(2):284−287. (In Russ.)
  7. Sanz P, Alonso MD, Mascheroni R. Thermophysical properties of meat products: general bibliography and experimental values. Transactions of the ASAE. 1987; 30(1):283−289. https://doi.org/10.13031/2013.30441
  8. Marcotte M, Taherian A, Karimi Y. Thermophysical properties of processed meat and poultry products. Journal of Food Engineering. 2008;88:315−322. https://doi.org/10.1016/J.JFOODENG.2008.02.016
  9. Hassan HF, Ramaswamy H. Measurement and targeting of thermophysical properties of carrot and meat based alginate particles for thermal processing applications. Journal of Food Engineering. 2011;107(1):117−126. https://doi.org/10.1016/J.JFOODENG.2011.05.028
  10. Budžaki S, Šeruga B. Specific heat and thermal conductivity of the Croatian unleavened dough. International Journal of Food Properties. 2015;18(10): 2300–2311. https://doi.org/10.1080/10942912.2014.971180
  11. Zuev AV, Loshchinin YuV, Barinov DY, Marakhovskiy PS. Computational and experimental investigations of thermophysical properties. Aviacionnye Materialy and Tehnologii. 2017;(S):575−595. (In Russ.) https://doi.org/10.18577/2071-9140-2017-0-S-575-595
  12. Kablov EN, Petrushin NV. Computer-aided design of cast heat-resistant nickel alloys. Casting Heat-Resistant Alloys. The Effect of S.T. Kishkina. Moscow: Nauka Publ.; 2006. p. 56–78. (In Russ.)
  13. Lysova VN, Dulger NV. Method of calculation of thermophysical characteristics of frozen fish. Vestnik AGTU. 2004;(1):187–193. (In Russ.)
  14. Schmalko ME, Morawicki RO, Ramallo LA. Simultaneous determination of specific heat capacity and thermal conductivity using the finite-difference method. Journal of Food Engineering. 1997;31:531−540. https://doi.org/10.1016/S0260-8774(96)00074-X
  15. Kablov EN. Innovative developments of FSUE “VIAM” SSC of RF on realization of “strategic directions of the development of materials and technologies of their processing for the period until 2030”. Aviacionnye Materialy and Tehnologii. 2015;(1):3–33. (In Russ.) https://doi.org/10.18577/2071-9140-2015-0-1-3-33
  16. Chen Y., Marakhovsky PS, Malysheva GV. Determination of thermophysical properties of epoxy materials during their curing. Proceedings of VIAM. 2018;(9):119–123. (In Russ.) https://doi.org/10.18577/2307-6046-2018-0-9-43-50
  17. Loshchinin YuV, Folomeykin YuI, Pakhomkin SI. Study of the heat capacity of coated metal materials using laser flash method. Industrial Laboratopy. Materials Diagnostics. 2015;81(9):40–44. (In Russ.)

Copyright (c) 2022 Barinov D.Y., Shorstov S.Y.

License URL: https://creativecommons.org/licenses/by-nc/4.0/legalcode

This website uses cookies

You consent to our cookies if you continue to use our website.

About Cookies