A model for the thermal conductivity of frozen meat

Even though extensive work on the experimental determination of the thermal conductivities of foodstuffs at different temperatures has been published, only a few predictive models for this important property have been developed. Calculation of freezing times in foods, such as meat, over the range from -1°C to -30°C, requires the use of mathematical models in which information on the thermal conductivity of partially frozen meat as a function of ice content in the tissue is provided. In the present paper a model for the thermal conductivity of meat as a function of temperature, which also accounts for its anisotropic properties, is proposed. Both directions, parallel and perpendicular to meat fibres, are considered and the model applies to unfrozen as well as to partially frozen meat. Results show good agreement with published experimental data obtained by a steady state method for different temperatures.