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A Method to Determine Initial Freezing Point of Foods
Author(s) -
SUCCAR JORGE,
HAYAKAWA KANICHI
Publication year - 1990
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.1365-2621.1990.tb03606.x
Subject(s) - freezing point , lean meat , fish <actinopterygii> , food science , aqueous solution , chemistry , mathematics , thermodynamics , biology , physics , fishery
An accurate initial freezing point T sh is required for reliable analysis of a food freezing or thawing process. Two previous formulae for accurately estimating enthalpies, one for temperatures above T sh and another below T sh , were used for this development. The estimation of T sh was based on the mathematical formulation of continuity in food enthalpies estimated by both formulae at T sh . The method was validated by estimating T sh values of aqueous solutions of sucrose and NaCl at different solutions. There was fair agreement in the T sh values of fresh fruit and vegetables, lean beef meat and lean fish meat estimated by the proposed and a previous method. One potential advantage of our new method was the direct estimation of T sh through analysis of food enthalpies collected at different temperatures.