Abstract
Thermal properties of ice cream and bulk-stored frozen peas were determined experimentally. Thermal conductivity was determined for each product as a function of temperature and bulk density. Enthalpy-temperature data were collected for each product using calorimetric procedures. The freezing energy requirement for stuffed clams under commercial operating conditions was also determined. Thermal conductivity of ice cream was found to increase with increasing temperature and bulk density. Conductivity results for frozen peas showed no significant trend with either variable. Frozen foods of porous or granular bulk-stored nature, appear to undergo complex microstructure changes with temperature, and further research on these effects is appropriate. Enthalpy-temperature data showed characteristic trends. Energy requirement for freezing stuffed clams was low due to a low overall moisture content.
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