1985
DOI: 10.1111/j.1365-2621.1985.tb13034.x
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Thermodynamic Analysis of the Freezing and Thawing of Foods: Enthalpy and Apparent Specific Heat

Abstract: On the basis of the principles of freezing point depression, 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. The new equations differ only slightly with similar equationspreviously developed by Bartlett in 1944 and by Schwartzberg in 1976. Reliability and accuracy of the methods… Show more

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Cited by 93 publications
(52 citation statements)
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“…Therefore, as most of the thermal property models are based on statistical curve fitting rather than on a theoretical derivation involving heat transfer analyses, many treatments of prediction models can be found (Heldman and Singh 1981; Miles et al. 1983; Chen 1985; Choi and Okos 1986). …”
Section: Introductionmentioning
confidence: 99%
“…Therefore, as most of the thermal property models are based on statistical curve fitting rather than on a theoretical derivation involving heat transfer analyses, many treatments of prediction models can be found (Heldman and Singh 1981; Miles et al. 1983; Chen 1985; Choi and Okos 1986). …”
Section: Introductionmentioning
confidence: 99%
“… d, e, f, and g Chen (1985a), Bartlett (1944), Heldman (1982), and Cogne and others (2003), respectively. …”
Section: Resultsmentioning
confidence: 99%
“…An analysis of several prediction models for frozen water fraction compared with temperature was completed for 8 food products. The models included in the analysis (Table 5) are those proposed by Bartlett (1944), Heldman (1982), Miles and others (1983), Chen (1985a), and Cogne and others (2003), as well as the model proposed in this investigation. All models were derived from the Raoult's law of ideal binary solutions and account for the amounts of unfreezable water in the products.…”
Section: Resultsmentioning
confidence: 99%
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