Abstract
In designing food freezing equipment and processes, knowledge of physical and thermal properties of foods is essential. The computation of refrigeration requirements and freezing times can be done only when quantitative information on food properties is available. Considerable research has been done to measure and model properties of foods undergoing various processing treatments. The key properties of interest in food freezing include density, thermal conductivity, specific heat and thermal diffusivity.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsPreview
Unable to display preview. Download preview PDF.
References
Heldman, D.R. (1982) Food Properties During Freezing. Food Technology, 36, 92–6.
Heldman, D.R. and Singh, R.P. (1981) Food Process Engineering, 2nd ed. AVI Pub. Co., Inc., Westport, Conn.
Nesvadba, P. (1982) Methods for the measuring of thermal conductivity and diffusivity of foodstuffs. Journal of Food Engineering, 1, 93–113.
Singh, R.P. (1982) Thermal Diffusivity in Food Processing, Food Technology, 36, 87–91.
Porsdal-Poulson, K., (1982) Thermal Diffusivity of Foods Measured by Simple Equipment. Journal of Food Engineering, 1, 115–122.
Jaramillo-Flores, M. E. and Hernandez-Sanchez, H. (2000) Thermal Diffusivity of Soursop Pulp, Journal of Food Engineering, 46, pp. 139.
Albin, F.V., Narayana, K.B., Murthy, S.S. and Murthy, M.V.K. (1979) Thermal Diffusivities of Some Unfrozen and Food Models, Journal of Food Technology 14, 361–367.
Ramaswamy H.S. and Tung M.A. (1981) Thermophysical Properties of Apples Relation to Freezing, Journal of Food Science, Vol.46, pp.724.
Sheridan, P.S. and Shilton N.C. (2002) Determination of the Thermal Diffusivity of Ground Beef Patties Under Infrared Radiation Oven-shelf Cooking, Journal of Food Engineering, 52, 39–45.
Rahman, M.S. (1995) Food Properties Handbook, Boca-Raton, FL: CRC Press.
ASHRAE. (1967) Handbook of Fundamentals, Am. Soc. Of Heating, Refrigerating and Air Conditioning Engineers, New York, N.Y.
Polley, S.L.; Snyder, O.P. and Kotnour, P. (1980) A Compilation of Thermal Properties of Foods, Food Technology November, pp. 76.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2003 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
Tavman, I.H., Tavman, S., Kumcuoglu, S. (2003). Thermophysical Properties of Foods at Frozen State. In: Kakaç, S., Smirnov, H.F., Avelino, M.R. (eds) Low Temperature and Cryogenic Refrigeration. NATO Science Series, vol 99. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-0099-4_28
Download citation
DOI: https://doi.org/10.1007/978-94-010-0099-4_28
Publisher Name: Springer, Dordrecht
Print ISBN: 978-1-4020-1274-7
Online ISBN: 978-94-010-0099-4
eBook Packages: Springer Book Archive