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Prévision des propriétés thermiques des aliments pour permettre une conception exacte des processus de froid alimentaire.

Prediction of food thermal properties to enable accurate design of food refrigeration processes.

Numéro : pap. n. 1374

Auteurs : CLELAND D. J.

Résumé

Optimal design and operation of food refrigeration processes requires knowledge of thermal properties including density, specific heat capacity (and hence enthalpy), thermal conductivity and initial freezing point. Measurement of such properties is time-consuming and expensive given the wide range of foods and variations in composition and structure. Simple methods to predict properties from composition data are desirable. Density and heat capacity are volume and mass weighted-averages of the food components respectively. Thermal conductivity is a volume-based property but also depends on structure. Further important considerations are the effects of air voids contained with the food or packaging system, and ice for frozen foods. The recommended method uses a parallel model for components other than ice and air; the Levy model for ice, and an Effective Medium Theory model for air voids. All models are generally applicable and only the method to estimate the bound water used to estimate the ice fraction has any empirical coefficients. Comparisons against experimental data for a range of products and a worked example show the accuracy and utility of the methods.

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Pages : 12

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Détails

  • Titre original : Prediction of food thermal properties to enable accurate design of food refrigeration processes.
  • Identifiant de la fiche : 30026347
  • Langues : Anglais
  • Source : Proceedings of the 25th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
  • Date d'édition : 24/08/2019
  • DOI : http://dx.doi.org/10.18462/iir.icr.2019.1374

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