Evaluation of Thermophysical Property Models for Foods

Thermally enhanced signal strength and SNR improvement of photoacoustic radar module

“…The specific heat capacity $C_p$can be obtained from the mass weight percentage of the specific heat capacities of the tissue components [22,23]:$C_p={\displaystyle \sum C_p^i{w}_i}$where $C_p^i$is the specific heat capacity of a specified tissue component, and $w_i$is the mass fraction of a tissue component. The density $\rho$ can be calculated as [22,23]:$\rho ={\displaystyle \sum {\rho }^i{w}_i}$where${\rho }^i$is the density of the specified tissue component. From the density values at different temperatures, the volume change and thermal expansion coefficient can be estimated.…”

Sensitivity of freezing time estimation methods to heat transfer coefficient error

“…Various researchers have noted that PlankÕs method does not accurately predict the freezing times of foods because it assumes that freezing of foods takes place at a constant temperature, and not over a range of temperatures as is the case in actual food freezing processes [2,4]. In addition, the thermal conductivity of the frozen food is assumed to be constant, but in reality, the thermal conductivity varies greatly during freezing [10,11]. Another limitation of PlankÕs equation is that it neglects the removal of sensible heat above the freezing point.…”

Drying of sausages made from the meat of black and white pigs: Numerical modeling and structural investigation

“…where w i is the mass fraction of the i-th component and k i and c Pi are their single contributions to the sample property [23] . The composition of investigated samples, in terms of protein, fat, fiber, carbohydrate and ash, for white and black pig, was directly supplied by the sausage manufacturer and is shown in Table 1 The density of the system was computed at different drying times as mass divided by volume, the latter being measured by the already described structured-light 3D scanner.…”

“…Thermal conductivity (k) and heat capacity (c P ) of sausage were estimated according to a literature model based on food composition, in terms of water, protein, fat, carbohydrate, fiber and ash that are the main constituents in foods [23] :…”