Thermodynamic Analysis of the Freezing and Thawing of Foods: Ice Content and Mollier Diagram

Abstract

ABSTRACTOn the basis of the freezing point depression equation, an ice content equation was derived. The required parameters are similar to equations for enthalpy and apparent specific heat previously developed. Validity and accuracy of the equation are demonstrated with experimental data for meat, fish and fruit juices. Cohesive data for enthalpy, apparent specific heat and ice content are calculated for a wide range of temperatures between 20 and ‐40°C. The calculated results are consistent with values obtainable through enthalpy‐moisture content‐temperature (Mollier) diagrams developed by Riedel.