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Calculation of initial freezing point, effective molecular weight and unfreezable water of food materials from composition and thermal conductivity data.

Author(s) : MURAKAMI E. G., OKOS M. R.

Type of article: Article

Summary

A model was developed for determining the freeze-thaw characteristics of food. The model requires that the proportion of ice in samples at different temperatures be determined, along with the thermal conductivity values. The parallel-perpendicular model predicts the thermal conductivity of frozen meat and fish very well when the muscle fibers are oriented in the direction of heat flow.

Details

  • Original title: Calculation of initial freezing point, effective molecular weight and unfreezable water of food materials from composition and thermal conductivity data.
  • Record ID : 1998-0320
  • Languages: English
  • Source: J. Food Process Eng. - vol. 19 - n. 3
  • Publication date: 1996

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