Authentic form and origin of a popular predictive equation for specific heat capacity of unfrozen foods

Abstract

Letter to the editor. As is known, the bi-component model of food as a system of dry substances and moisture underlies several methods for predicting the specific heat capacity of foods above their initial freezing point. In that context, Professor Anguel Fikiin, a notable of IIR from the recent past and father of the present author, established an equation (Fikiin, 1961) which gained popularity, from the 1960s until nowadays, partially due to its proper dissemination via early IIR publications.