Thermal diffusivities of some unfrozen and frozen food models
- 1 August 1979
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 14 (4) , 361-367
- https://doi.org/10.1111/j.1365-2621.1979.tb00881.x
Abstract
Summary: Using an experimental plate freezer, the time‐temperature histories of some food models and food products are measured during cooling in the unfrozen state and heating in the frozen state. These time‐temperature curves are matched with theoretical predictions using a nonlinear estimation technique to yield the thermal diffusivity data. Thermal diffusivities of food models of different compositions, mashed potatoes of different moisture contents and of shrimps are tabulated.Keywords
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