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CALCULATION of INITIAL FREEZING POINT, EFFECTIVE MOLECULAR WEIGHT and UNFREEZABLE WATER of FOOD MATERIALS FROM COMPOSITION and THERMAL CONDUCTIVITY DATA 1
Author(s) -
MURAKAMI EDGAR G.,
OKOS MARTIN R.
Publication year - 1996
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1996.tb00395.x
Subject(s) - thermal conductivity , freezing point , chemistry , thermodynamics , thermal , conductivity , composition (language) , fraction (chemistry) , mass fraction , fish <actinopterygii> , analytical chemistry (journal) , materials science , mineralogy , chromatography , physics , organic chemistry , linguistics , philosophy , fishery , biology
A procedure was developed for simultaneous determination of the effective molecular weight, unfreezable water, and initial freezing point of foods based on composition and thermal conductivity data. Freezing properties were determined by trial and error and optimized by minimizing the difference between calculated and reported values of thermal conductivity. the procedure involved determination of the ice fraction at several temperature levels. Corresponding thermal conductivity values at each temperature level were then calculated. Results showed that calculated values of effective molecular weight, unfreezable water, and initial freezing point for various types of meat and fish are comparable to those published. the parallel‐perpendicular model was found an excellent predictor of thermal conductivity of frozen meat and fish with muscle fibers oriented toward the direction of the heat flow.