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THERMODYNAMIC ANALYSIS OF THE FREEZING AND THAWING OF FOODS: ENTHALPY AND APPARENT SPECIFIC HEAT.

Author(s) : CHEN C. S.

Type of article: Article

Summary

EQUATIONS FOR THE TEMPERATURE RATE OF ICE FORMATION, APPARENT SPECIFIC HEAT, AND ENTHALPY WERE DERIVED AND EXPRESSED IN TERMS OF SOLIDS CONTENT AND TEMPERATURE. A UNIQUE CHARACTERISTIC CONSTANT FOR EACH FOOD SYSTEM CAN BE DETERMINED EXPERIMENTALLY FROM THE CALORIMETRIC MEASUREMENTS. RELIABILITY AND ACCURACY OF THE METHODS ARE DEMONSTRATED WITH LITERATURE DATA FOR MEAT, FISH AND FRUIT JUICES. ENTHALPY AND APPARENT SPECIFIC HEAT VALUES FOR A RANGE OF TEMPERATURE BETWEEN 293 AND 233 K (20 AND -40 DEG C) AND SOLIDS CONTENT BETWEEN 10 AND 50% ARE PRESENTED.

Details

  • Original title: THERMODYNAMIC ANALYSIS OF THE FREEZING AND THAWING OF FOODS: ENTHALPY AND APPARENT SPECIFIC HEAT.
  • Record ID : 1986-0627
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 4; 1985.07-08; 1158-1162; 8 tabl.; 20 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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