Thermo-physical Properties of Cooked Ham

Figures & data

Figure 1 Simulated center temperature of an infinity cylindrical ham (T_i = 3°C; T_w = 80°C).

Table 1 Centesimal ham composition.

	Average (%)	Standard deviation (%)	Literature
Protein	16.96	0.83	-
Fat	6.93	0.06	11 and 14% ^(a)
Moisture	72.45	0.71	68% ^(a) and 71.8% ^(b)
Ash	3.66	0.50
(a) Dickerson & Read.[3]
(b) Sweat.[4]

Figure 2 Thermal diffusivity dependence on moisture content of the sample.

Table 2 Correlations for thermal diffusivity, density, and specific heat, and average experimental value for thermal conductivity.

Property	Temperature	Moisture content (w.b.)
α (m^2/s)	Initial: 3.0°C Final: 68.0°C	40.0, 56.0, 72.4
ρ (kg/m^3)	2.0, 25.0, 74.0°C	15.0, 44.0, 72.4
cp (J/kg °C)	Initial: 30.0°C Final: 75.0°C	72.4
K (W/m °C)	25.0°C	72.4	0.46

Figure 3 Response surface for ham density multiple regression.

Figure 4 Thermal behavior of c_p.

Dickerson , R.W. and Read , R.B. 1975 . Thermal diffusivity of meats . Transactions of the ASHRAE , 81 : 356 – 364 .

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Sweat , V.E. 1985 . Thermal properties of low and intermediate moisture contents food . Transactions of ASHRAE , 91 : 369 – 389 .

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