Abstract
In this paper we report enthalpy values over the temperature range −40 °C to +40 °C for 27 types of food (meat, fats, offals, butter, fish, peas, kiwifruit and processed meat) determined by an adiabatic calorimeter. Some of the enthalpy values are for foods that have never before been studied, while values for others extend the range of data currently available. We compared our enthalpy change values for lean lamb, lean beef and Tylose during chilling and freezing with literature values and found that the data agreed within 10% in all but one case. We also found that Schwartzberg's model applied not only to water-rich foods, but also to some foods that have low moisture content. The latter foods probably consist of a mixture of an approximately ideal solutior and inert solids.
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