Abstract
ABSTRACTBased on a modified form of the freezing point depression equation we have derived a set of rigorous, broadly applicable equations for effective heat capacity during the freezing and thawing of foods and biological materials. The equations have been integrated with respect to temperature, thereby providing a set of useful equations for enthalpy during freezing and thawing. The validity and utility of the equations are demonstrated using data from the literature. Methods for adjusting the equations to account for changes in water content and fat content are presented. The enthalpy equations are useful for calculating heat‐transfer loads during freezing and thawing, and the heat capacity equations can be advantageously used in differential equations for calculating freezing and thawing heat‐transfer rates.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
