Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 357947
Title Prediction of enthalpy and thermal conductivity of frozen meat and fish products from composition data
Author(s) Sman, R.G.M. van der
Source Journal of Food Engineering 84 (2008)3. - ISSN 0260-8774 - p. 400 - 412.
DOI https://doi.org/10.1016/j.jfoodeng.2007.05.034
Department(s) Food Process Engineering
AFSG Quality in Chains
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2008
Keyword(s) initial freezing-point - water activity - adiabatic calorimeter - foods - ice - model - mixtures - quality - systems - weight
Abstract In this paper we present models predicting thermophysical properties of frozen meat products purely using their composition data. Based on our previous model, predicting the water activity of (frozen) meat and fish products, while taking into account the non-ideality of the unfrozen solution, we can compute the ice fraction as a function of temperature. Knowing the composition and ice formed, the temperature dependency of heat capacities and latent heat, we can readily compute the enthalpy. For predicting the thermal conductivity a model is constructed taking into account the meat (fibrous) structure, the anisotropy of ice cyrstals, and the distribution of the composition over dispersed and continuous phases. Comparison model predictions to literature data on enthalpy and thermal conductivity shows that we can obtain reasonable prediction within engineering accuracy of 10%. The thermal conductivity model gives significant differences in conductivity parallel and perpendicular to meat fibres, in accordance with experimental data.
Comments
There are no comments yet. You can post the first one!
Post a comment
 
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.