초록
축육${\cdot}$어육 혼합 가공품의 실제 열처리 온도범위에서 적용가능한 열확산도 추정식을 제시하고자, 식염 $1.5\%$, 중합인산염 $0.2\%$, lard 및 대두단백질을 임의의 농도로 혼합한 돼지고기와 말쥐치육의 혼합육을 사용하여 열전달실험을 행하고 열확산도 추정식을 구하였다. 수분함량 $49.01{\sim}77.55\%$, 가열온도 $80.76{\sim}121.03^{\circ}C$의 범위에서 열확산도는 동일 온도에서는 수분함량의 증가에 따라, 동일 수분함량에서는 가열온도가 높아짐에 따라 커졌으며, 각 온도에서의 실측 열확산도는 다음의 식들로 나타낼 수 있었다. $${\alpha}_{p,(80.76{\pm}0.3^{\circ}C)}=0.0870{\cdot}10^{-6}{\cdot}X_w+0.0689{\cdot}10^{-6},(m^2{\cdot}s^{-1})$$ $${\alpha}_{p,(98.57{\pm}0.3^{\circ}C)}=0.0862{\cdot}10^{-6}{\cdot}X_w+0.0845{\cdot}10^{-6},(m^2{\cdot}s^{-1})$$ $${\alpha}_{p,(121.03{\pm}0.5^{\circ}C)}=0.0932{\cdot}10^{-6}{\cdot}X_w+0.0939{\cdot}10^{-6},(m^2{\cdot}s^{-1})$$ 이들 식들을 정리하여 구한 임의의 열처리 온도에서의 열확산도 추정식은 다음과 같았으며, 실측치를 기준으로 한 추정치의 최대 오차는 ${\pm}0.8\%$였다. $${\alpha}_p=(3.045+0.59{\cdot}X_w){\cdot}{\alpha}_w+0.0098{\cdot}10^{-6}{\cdot}X_w-0.4287{\cdot}10^{-6},(m^2{\cdot}s^{-1})$$
To suggest a thermal diffusivity predicting equation for mixed meat products, heat penetration curves of pork products containing filefish meat were plotted in the temperature range of $80.44{\sim}121.03^{\circ}C$, and thermal diffusivities were calculated from the heat penetration curves. The ground pork was mixed with minced filefish meat and some additives such as lard, isolated soy protein, $1.5\%$ of table salt and $2\%$ of polyphosphate to control the composition and texture of products, and then stuffed into a model can. The heat penetration curves were plotted using a thermocouple fixed at the slowest heating point of the can. At constant heating temperature, the thermal diffusivities of the products increased linearly with increasing moisture content. The values of the products with constant moisture content also increased linearly with increasing heating temperature. The thermal diffusivities of the products with moisture content of $51.47{\sim}80.20\%$ could be predicted by following equation: $${\alpha}_p=(3.045+0.59{\cdot}X_w){\cdot}{\alpha}_w+0.0098{\cdot}10^{-6}{\cdot}X_w-0.4287{\cdot}10^{-6},(m^2{\cdot}s^{-1})$$ Maximal differences of the thermal diffusivities predicted with this equation were in the range of ${\pm}0.8\%$ compared with the practical values. This equation and another predicting equation obtained from the previous study for the pork product without fish meat could be simplified as following one equation, and the maximal differences of the thermal diffusivities predicted with this equation for both products with and without fish meat were in the range of less than ${\pm}2.5\%$ $${\alpha}_p=(2.290+0.54{\cdot}X_w){\cdot}{\alpha}_w+0.0024{\cdot}10^{-6}{\cdot}X_w-0.3535{\cdot}10^{-6},(m^2{\cdot}s^{-1})$$