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AN ANALYTICAL MODEL FOR THERMOPHYSICAL PROPERTIES OF FROZEN FOODSTUFFS.
Author(s) : DEVRES Y. O.
Summary
FIRSTLY, THE UNFROZEN WATER FRACTION EQUATION OF FROZEN FOODSTUFF IS OBTAINED USING THE FREEZING POINT DEPRESSION METHOD AND THEN, THERMOPHYSICAL PROPERTIES ARE DEFINED WITH THIS EQUATION. THE CALCULATION OF THERMOPHYSICAL PROPERTIES USES THE PARALLEL MODEL. SECOND ORDER POLYNOMIALS ARE USED WHEN CALCULATING THERMOPHYSICAL PROPERTIES OF PURE SUBSTANCES, EG WATER AND ICE. UNFROZEN WATER FRACTION, ENTHALPY AND THERMAL CONDUCTIVITY VALUES OF STRAWBERRY, LEAN BEEF AND TYLOSE ARE OBTAINED AND COMPARED WITH PUBLISHED DATA.
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Details
- Original title: AN ANALYTICAL MODEL FOR THERMOPHYSICAL PROPERTIES OF FROZEN FOODSTUFFS.
- Record ID : 1992-2275
- Languages: English
- Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
- Publication date: 1991/08/10
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Strawberry; Food; Calculation; Measurement; Chilling; Beef; Thermodynamic property; Freezing
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