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Use of Average Molecular Weights for Product Categories to Predict Freezing Characteristics of Foods
Author(s) -
Boonsupthip Waraporn,
Sajjaanantakul Tanaboon,
Heldman Dennis R.
Publication year - 2009
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.1750-3841.2009.01309.x
Subject(s) - molecular mass , chemistry , mass fraction , food science , base (topology) , food products , fraction (chemistry) , product (mathematics) , thermodynamics , mathematics , biological system , chromatography , organic chemistry , physics , biology , mathematical analysis , geometry , enzyme
In the design of food freezing process, food property parameters, initial freezing temperature ( T Fi ), and frozen water fraction ( X I ) are required. The predictive approaches of these 2 parameters have been developed based on mass fractions and molecular weights of specific food components such as proteins, carbohydrates, minerals, and acids/bases. In this study, the molecular weights of the key mineral and acid/base components were successfully represented using average molecular weights () and 4 T Fi and X I calculation approaches were proposed. Based on an analysis of 212 food products, the absolute differences (AD) between the experimental and predicted T Fi values for the 4 approaches were small. The prediction for the food model category was excellent with average AD () values as low as ± 0.03 °C. For the other food categories, the prediction efficiency was impressive with values between ± 0.22 and ± 0.38 °C. The predicted relationship between temperature and X I for all analyzed food products provided close agreements with experimental data.