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Prediction of ice fraction based on minimum input data.

Number: pap. 162

Author(s) : CARSON J. K.

Summary

Ideally the ice fraction as a function of temperature should be predicted based on as few parameters as possible. In practice, this will mean treating the effects of the non-aqueous components of the food empirically. The aim of this work was to select a single equation for use as a tool for first approximation prediction (±25 %) of ice content, based only on knowledge of the foods basic chemical composition, actual temperature, and initial freezing temperature. Of the six published models that meet this criterion, Pham’s model in which bound moisture is assumed to be proportional to protein content is recommended for generic use based on an assessment of its theoretical basis, its accuracy against measured ice fraction data, and the availability of the required input data.

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Pages: 8 p.

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Details

  • Original title: Prediction of ice fraction based on minimum input data.
  • Record ID : 30012017
  • Languages: English
  • Source: 3rd IIR International Conference on Sustainability and the Cold Chain. Proceedings: London, UK, June 23-25, 2014
  • Publication date: 2014/06/23

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