ABSTRACT
The changes in thermal properties during freezing are dominated by the change in phase of the water from liquid to ice. Good knowledge and accurate prediction of the ice fraction-temperature dependence have significant importance for reliable determination of the thermophysical characteristics and enthalpy variation during freezing or thawing of foodstuffs, as well as for proper selection of the temperature regimes during refrigeration processing, storage, and distribution in the frozen state (Fikiin, 1998; Rahman, 2005). The amount of different types of water in foods is also important to determine the stability and quality of frozen foods during storage.
