EFFECTIVE HEAT CAPACITIES FOR THE FREEZING AND THAWING OF FOOD

Abstract

ABSTRACT Based 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.