ShareCalculation 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
Links
See the source
-
Prediction of calorimetric properties and freez...
- Author(s) : PHAM Q. T.
- Date : 1996/10
- Languages : English
- Source: J. Food Eng. - vol. 30 - n. 1-2
View record
-
Formulazione e applicazione di film edibili a b...
- Author(s) : BRAVIN B., PERESSINI D., SENSIDONI A.
- Date : 2002/11
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 41 - n. 419
View record
-
Propriétés thermiques de produits composites.
- Author(s) : LAGUERRE O., FLICK D.
- Date : 1997/06
- Languages : French
- Source: Rev. gén. Froid - vol. 87 - n. 974
View record
-
Paper and board.
- Author(s) : SODERHJELM L., SIPILAINEN-MALM T.
- Date : 1996
- Languages : English
- Source: In: Migr. Food Contact Mater., Blackie Acad. Prof. - 159-180; 29 ref.
View record
-
Homogenized thermal conduction model for partic...
- Author(s) : CHINESTA F., TORRES R., RAMON A., et al.
- Date : 2002/12
- Languages : English
- Source: International Journal of thermal Sciences - vol. 41 - n. 12
View record