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Estimation of temperature dependent thermal properties of basic food solutions during freezing.

Author(s) : SAAD Z., SCOTT E. P.

Type of article: Article

Summary

The goal of the research study is to estimate the thermal conductivity and apparent volumetric specific heat, of aqueous solutions of basic food substances (sucrose, methylcellulose and wheat gluten) during freezing. Temperature data from transient one-dimensional freezing experiments were used to estimate the temperature dependent thermal properties. The estimated thermal properties were then compared with values obtained from models found in the literature. Generally, the predicted thermal conductivities using the models were close to those estimated using the experimental measurements for low concentration sucrose solutions. The predicted apparent volumetric specific heats exhibited larger discrepancies with the estimated values at all sucrose concentrations. Furthermore, the predicted thermal properties of methylcellulose and wheat gluten did not agree well with the estimated thermal properties due to their complex molecular structures and non-ideal characteristics of their aqueous solutions.

Details

  • Original title: Estimation of temperature dependent thermal properties of basic food solutions during freezing.
  • Record ID : 1996-3457
  • Languages: English
  • Source: J. Food Eng. - vol. 28 - n. 1
  • Publication date: 1996/04
  • Document available for consultation in the library of the IIR headquarters only.

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