Thermo-physical Properties of Cooked Ham

Experimental studies were carried out to determine thermal conductivity (k), thermal diffusivity (α), specific heat at constant pressure (c_p), and density (ρ) of cooked ham as functions of both sample moisture content (M) and temperature (T). Thermal conductivity was measured using the heat-line-source probe, thermal diffusivity by Dickerson method, specific heat by differential scanning calorimeter, and density by pycnometer assembly. Temperature ranged from 3.08 °C to 74.08 °C, corresponding to the cooking process, and moisture ranged from 40.0 to 73.0% (w.b.). Equations are provided for α as a function of M, c_p as a function of T, and ρ as a function of both M and T. Results for thermal conductivity are compatible with those published in the literature.