Correlations of Enthalpies of Food Systems

Abstract

Correlations of enthalpies of food systems containing water fraction from 0.74-0.94 are presented for a temperature range 230-310°K (-50 to 95°F). with these correlations, energy requirement in freezing and thawing foods within the limits of data base used for this work may be computed by providing the identity of food group (meat, juice or vegetable/fruits), water content, initial, and final temperatures.

Effect of modified atmosphere packaging and superchilled storage on the shelf-life of farmed ready-to-cook spotted wolf-fish (Anarhichas minor)

“…However, at −1°C very little ice is formed in the fish species 35 and in cod fillets at − 1°C there is still 92% unfrozen water.…”

Influence of Fluid Concentration on Freezing-Point Depression and Thermal Conductivity of Frozen Physalis Juice

“…The best method for determining the amount of heat that must be removed during freezing, or the heat input for thawing, is by calculating the enthalpy change. One method for calculating enthalpy change below the freezing point (reliable only for moisture contents between 73 and 94 %) is the procedure of Chang and Tao (1981). Experimentally, the FPD is calculated by equipment built on a laboratory scale, as described in Fig.…”

A three-dimensional numerical simulation of the osmotic dehydration of mango and effect of freezing on the mass transfer rates

“…The coefficients e and g are strongly related to water content and food type. For fruits, Chang and Tao (1981) proposed the following correlations for e and g: e ¼ 0:362 þ 0:0498ðx w À 0:73Þ À 3:465ðx w À 0:73Þ 2 ð31Þ g ¼ 27:2 À 129:04ðe À 0:23Þ À 481:46ðe À 0:23Þ 2 ð32Þ with x w the initial water content of the mango fruit.…”

“…For temperatures below freezing, the following equation was used to correlate the enthalpy data (Chang & Tao, 1981):…”