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Bound water, freezing point and enthalpy of foods from composition data.

Author(s) : PHAM Q. T.

Summary

Simplified relationships were found for predicting the enthalpy-temperature curve of foods over the range -40 to 40 deg C from composition data. The specific heats above and below freezing were found by adding the component specific heats, while empirical equations were used to calculate freezing point and bound water content. The model produced predictions which are of acceptable engineering accuracy (more or less 10% errors in freezing time and heat load) for meats (including cooked and cured meats), fish (including surimi), fruits and cheese, as well as Tylose gels, but fails for fats and ice cream. More data is needed on the effect of the melting of fats.

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Format PDF

Pages: 247-254 p.

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Details

  • Original title: Bound water, freezing point and enthalpy of foods from composition data.
  • Record ID : 1996-0949
  • Languages: English
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20
  • Document available for consultation in the library of the IIR headquarters only.

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