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Thermophysical Properties of Processed Meat and

processing operations involving heat transfer when safety, quality and energy cost are considered. Thermophysical properties of various meat and poultry emulsions were evaluated at 4 temperatures (20, 40, 60 and 80oC). Thermal conductivities (0.26 W/mK to 0.48 W/mK) increased linearly with the temperature from 20 until 60oC. From 60-80oC, it

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We can supply you need s460ql turkey thermal processing.