THERMODYNAMIC ANALYSIS OF THE FREEZING AND THAWING OF FOODS: ICE CONTENT AND MOLLIER DIAGRAM.

Type of article: Article

Summary

ON THE BASIS OF THE FREEZING POINT DEPRESSION EQUATION, AN ICE CONTENT EQUATION WAS DERIVED. THE REQUIRED PARAMETERS ARE SIMILAR TO EQUATIONS FOR ENTHALPY AND APPARENT SPECIFIC HEAT. VALIDITY AND ACCURACY OF THE EQUATION ARE DEMONSTRATED WITH EXPERIMENTAL DATA FOR MEAT, FISH AND FRUIT JUICES. COHESIVE DATA FOR ENTHALPY, APPARENT SPECIFIC HEAT AND ICE CONTENT ARE CALCULATED BETWEEN 293 AND 233 K (20 AND -40 DEG C). THE CALCULATED RESULTS ARE CONSISTENT WITH VALUES OBTAINABLE THROUGH ENTHALPY-MOISTURE CONTENT-TEMPERATURE (MOLLIER) DIAGRAMS DEVELOPED BY RIEDEL.

Details

Original title: THERMODYNAMIC ANALYSIS OF THE FREEZING AND THAWING OF FOODS: ICE CONTENT AND MOLLIER DIAGRAM.
Record ID : 1986-0628
Languages: English
Publication date: 1985
Source: Source: J. Food Sci.
vol. 50; n. 4; 1985.07-08; 1163-1166; 8 tabl.; 18 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food engineering;
Freezing of foodstuffs
Keywords: Thawing; Ice; Calculation; Meat; Diagram; Thermodynamic property; Fish; Enthalpy; Fruit juice; Freezing; Specific heat