ABSTRACT
Thermophysical properties control thermal energy transport, energy storage, and phase transformations in food materials. Thermophysical properties of frozen foods are used to estimate the rate of heat transfer and calculate the heat load in processes such as freezing and thawing. In early
Introduction .................................................................................................................................... 101 Freezing Point ................................................................................................................................ 102
De˜nition and Applications....................................................................................................... 102 Freezing Point Measurements and Data .................................................................................... 104 Prediction Models of Initial Freezing Point .............................................................................. 104
Ice Content ..................................................................................................................................... 107 Ice Content, Freezable Water, and Unfreezable Water .............................................................. 107 Prediction Models of Ice Content ............................................................................................. 110
Enthalpy ......................................................................................................................................... 111 Enthalpy and Measurement ....................................................................................................... 111 Prediction Models of Enthalpy .................................................................................................. 111
Speci˜c Heat .................................................................................................................................. 112 Speci˜c Heat and Measurement ................................................................................................ 112 Prediction Models of Speci˜c Heat........................................................................................... 113
Latent Heat ..................................................................................................................................... 115 Thermal Conductivity .................................................................................................................... 115
De˜nition of Thermal Conductivity .......................................................................................... 115 Thermal Conductivity Measurement and Data ......................................................................... 115 Prediction Models of Thermal Conductivity ............................................................................. 116
Density ........................................................................................................................................... 119 Thermal Diffusivity ........................................................................................................................ 120 Thermophysical Properties of Foods during High-Pressure Freezing/Thawing ............................ 121
Initial Freezing Point ................................................................................................................. 122 Ice Fraction by Expansion during High-Pressure Freezing ...................................................... 122 Latent Heat ................................................................................................................................ 123 Density of High-Pressure Frozen Foods ................................................................................... 123 Thermal Conductivity of Foods under a High Pressure ............................................................ 123
Conclusions .................................................................................................................................... 123 Nomenclature .................................................................................................................................124
