To main content

A DSC study of the thermal properties fo dry-cured ham

Abstract

The differential scanning calorimetry (DSC) study of a dry-cured ham revealed two thermal phase transition
events in dry-cured ham: the freezing of the moisture and the glass transition. The freezing point of dry-cured
ham was found to be in the range between –12.5 and –14.4 °C. Thus the storing temperature of the product can
be decreased to –10.0 for shelf-life extension without ice formation. The inflection point of the glass transition of
the salted meat and the dry-cured ham was lower when compared with fresh pork (–85.0 vs –71.0 °C). The
amount of unfreezable water was also higher (22.0 % vs 6.8 %), which was explained by salting and ripening
processes. The application of a new DSC Tzero technology helped to define the heat capacity of the product in
the temperature range from –10.0 to +20.0 °C, which can reduce the error of the heat loads calculation. Copyright © 2014 IIR/IIF. All rights reserved

Category

Academic chapter/article/Conference paper

Client

  • Research Council of Norway (RCN) / 225262

Language

English

Author(s)

Affiliation

  • Norwegian University of Science and Technology
  • SINTEF Energy Research

Year

2014

Publisher

International Institute of Refrigeration

Book

3rd IIR International Conference on Sustainability and the Cold Chain 23rd 24th and 25th June 2014, St Mary’s University, Twickenham, London, UK

Issue

2014-1

ISBN

978‐2‐36215‐003‐6

Page(s)

444 - 451

View this publication at Cristin