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EMPIRICAL FORMULAE FOR PREDICTING THERMAL PHYSICAL PROPERTIES OF FOOD AT FREEZING OR DEFROSTING TEMPERATURES.

Author(s) : SUCCAR J., HAYAKAWA K. I.

Type of article: Article

Summary

EMPIRICAL EQUATIONS FOR THE PREDICTION OF APPARENT SPECIFIC HEAT, THERMAL CONDUCTIVITY AND DENSITY DURING FREEZING OR DEFROSTING ARE DEVELOPED BY MODIFYING OR REAPPLYING SCHWARTZBERG'S EQUATIONS. THROUGH A NONLINEAR PARAMETER ESTIMATION PROCEDURE ON THERMOPHYSICAL PROPERTIES AVAILABLE IN THE LITERATURE, CONSTANTS APPEARING IN THESE EQUATIONS HAVE BEEN ESTIMATED FOR A WIDE VARIETY OF FOOD PRODUCTS. COMPARISON TO OTHER PUBLISHED FORMULAE SHOWS THAT THE PROPOSED EQUATIONS YIELD BETTER CORRELATION BETWEEN EXPERIMENTAL AND PREDICTED DATA.

Details

  • Original title: EMPIRICAL FORMULAE FOR PREDICTING THERMAL PHYSICAL PROPERTIES OF FOOD AT FREEZING OR DEFROSTING TEMPERATURES.
  • Record ID : 1984-1869
  • Languages: English
  • Publication date: 1983
  • Source: Source: Food Sci. Technol.
    vol. 16; n. 6; 1983.12; 326-331; 1 fig.; 6 tabl.; 26 ref.

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