SharePrediction of calorimetric properties and freezing time of foods from composition data.
Author(s) : PHAM Q. T.
Type of article: Article
Summary
Simple relationships were found for predicting the enthalpy-temperature curve of foods over the range from -40 to +40 deg C from composition data, using Schwartzberg's bound water model. 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.
Details
- Original title: Prediction of calorimetric properties and freezing time of foods from composition data.
- Record ID : 1997-3300
- Languages: English
- Source: J. Food Eng. - vol. 30 - n. 1-2
- Publication date: 1996/10
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Calculation of initial freezing point, effectiv...
- Author(s) : MURAKAMI E. G., OKOS M. R.
- Date : 1996
- Languages : English
- Source: J. Food Process Eng. - vol. 19 - n. 3
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Bound water, freezing point and enthalpy of foo...
- Author(s) : PHAM Q. T.
- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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CALCULATING THE TEMPERATURE FIELD IN FOODS WITH...
- Author(s) : BARTH F. M.
- Date : 1986
- Languages : Hungarian
- Source: Hütöipar - vol. 32 - n. 1
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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.
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TIEMPOS: un software de calculo de tiempos de r...
- Author(s) : SALVADORI V. O., MASCHERONI R. H.
- Date : 1996/10/02
- Languages : Spanish
- Source: CAF '96. Conferencias presentadas en el Congreso Argentino del Frio.
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