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Thermal diffusivities of some unfrozen and frozen food models
Author(s) -
ALBIN F. V.,
NARAYANA K. BADARI,
MURTHY S. SRINIVASA,
MURTHY M. V. KRISHNA
Publication year - 1979
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1979.tb00881.x
Subject(s) - thermal diffusivity , thermodynamics , thermal , yield (engineering) , materials science , moisture , chemistry , composite material , physics
Summary Using an experimental plate freezer, the time‐temperature histories of some food models and food products are measured during cooling in the unfrozen state and heating in the frozen state. These time‐temperature curves are matched with theoretical predictions using a nonlinear estimation technique to yield the thermal diffusivity data. Thermal diffusivities of food models of different compositions, mashed potatoes of different moisture contents and of shrimps are tabulated.