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AN ANALYSIS OF FACTORS INFLUENCING PRECISION OF THERMAL PROPERTY VALUES DURING FREEZING.
Author(s) : LARKIN J. L., HELDMAN D. R., STEFFE J. F.
Type of article: Article, IJR article
Summary
AN UNFROZEN WATER FRACTION PREDICTION EQUATION IS PROPOSED THAT COMPENSATES FOR BOTH UNFREEZABLE WATER (M) AND THE EQUIVALENT MOLECULAR WEIGHT OF SOLIDS (MW) DURING THE FOOD FREEZING PROCESS. WHEN UNFROZEN WATER CONTENT DATA IS NOT AVAILABLE, MW CAN BE OBTAINED FROM THE INITIAL FREEZING POINT (T) AND M CAN BE OBTAINED USING CALORIMETRIC METHODS. THE PRECISION OF MW IS SHOWN TO BE VERY DEPENDENT ON THE PRECISION OF T FOR A FROZEN FOOD WITH 75 TO 95% MOISTURE CONTENT. THE AUTHORS ALSO INVESTIGATED THE PREDICTABILITY OF THE FROZEN FOOD DENSITY, APPARENT SPECIFIC HEAT, ENTHALPY, THERMAL CONDUCTIVITY AND UNFROZEN WATER CONTENT.
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Details
- Original title: AN ANALYSIS OF FACTORS INFLUENCING PRECISION OF THERMAL PROPERTY VALUES DURING FREEZING.
- Record ID : 1984-2284
- Languages: English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 7 - n. 2
- Publication date: 1984/03
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Thermal property; Food; Calculation; Physical property; Freezing; Unfreezable water; Water
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- Author(s) : MILES C. A.
- Date : 1991
- Languages : English
- Source: In: Food Freezing, Today Tomorrow, Springer Verl. - 1991; 45-65; 6 fig.; 1 tabl.; 23 ref.
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- Author(s) : CHEN C. S.
- Date : 1985
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 18 - n. 3
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- Author(s) : HELDMAN D. R.
- Date : 1982
- Languages : English
- Source: J. Food Technol. - vol. 36 - n. 2
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- Date : 2001
- Languages : Russian
- Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 1
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The polynomial model for predicting the thermal...
- Author(s) : XIE J., SHI J. Y., QU X. H.
- Date : 2004
- Languages : Chinese
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