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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.
Acknowledgment
The authors thank Mr. Ronan Corcuff for the fatty acid profile determinations and fruitful discussions.
Funding
The research team working in this project acknowledges the financial support of the Programme de soutien à l’innovation en agroalimentaire, a program derived from the Growing Forward agreement between the Ministère de l’agriculture des pêcheries et de l’alimentation du Québec (MAPAQ) and Agriculture and Agri-Food Canada. The Association des éleveurs de canards et d’oies du Québec is also a partner in this project.