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Thermodynamic Analysis of the Freezing and Thawing of Foods: Ice Content and Mollier Diagram
Author(s) -
CHEN C. S.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13035.x
Subject(s) - enthalpy , thermodynamics , freezing point , chemistry , freezing point depression , water content , diagram , physics , geology , mathematics , statistics , geotechnical engineering
On the basis of the freezing point depression equation, an ice content equation was derived. The required parameters are similar to equations for enthalpy and apparent specific heat previously developed. Validity and accuracy of the equation are demonstrated with experimental data for meat, fish and fruit juices. Cohesive data for enthalpy, apparent specific heat and ice content are calculated for a wide range of temperatures between 20 and ‐40°C. The calculated results are consistent with values obtainable through enthalpy‐moisture content‐temperature (Mollier) diagrams developed by Riedel.