Thermal physical properties of the golden pomfret at low temperatures
-
Yuanheng Zhao
,
Wei Ji
Abstract
Food thermal properties are essential for calculating freezing time and analyzing energy cost during food freezing or thawing. However, there are currently few data or models of physical properties for foods below −40 °C (e.g., thermal conductivity of food at lower temperatures are lacked due to limitations of device testing below −40 °C). In this paper, the thermophysical parameters of golden pomfret were tested in the temperature range from −100 °C to room temperature. The freezing point was determined. The specific heat and enthalpy of golden pomfret were measured by using a DSC, and the thermal conductivity was measured by a novel self-designed device cooled by a pulse tube cryocooler that can give low temperatures to −253 °C. Finally, the temperature profile obtained by numerical calculation was consistent with experimental results, which proves that predicted models of thermal physical properties in this work will provide reliable data support for the cryogenic freezing of food.
Funding source: National Key R&D Program of China
Award Identifier / Grant number: 2018YFD0400605
Funding source: Natural Science Foundation of Beijing Municipality
Award Identifier / Grant number: Z171100001317016
Funding source: Youth Innovation Promotion Association of Chinese Academy of Sciences
Award Identifier / Grant number: 2019030
Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This work was supported by the National Key R&D Program of China (2018YFD0400605), Natural Science Foundation of Beijing Municipality (No. Z171100001317016), and Youth Innovation Promotion Association of Chinese Academy of Sciences (No. 2019030).
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
Nomenclature
- t
Temperature, °C
- tf
Freezing point, °C
- x
Mass fraction
- k
Thermal conductivity, W/(m·°C)
- c
Apparent specific heat of food, kJ/(kg·°C)
- h
Enthalpy, kJ/kg
- Lf
Latent heat of freezing at freezing point, kJ/kg
Subscripts
- a, f, o, p, s, w
Ash, fat, other components, protein, solutes, water
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© 2020 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Articles
- Determination of thermal, molecular changes, and functional properties in stabilized rice bran
- Study on the adsorption effect of diatomite on neosolaniol (NEO) in muskmelon fruits inoculated with Fusarium sulphureum
- Mitigation of relative humidity (RH) on phytochemicals and functional groups of dried pineapple (Ananas comosus) slices
- Tri-frequency ultrasound as pretreatment to infrared drying of carrots: impact on enzyme inactivation, color changes, nutrition quality parameters and microstructures
- Effects of phenolic compounds from blueberry leaves on the thermal decomposition of trimethylamine oxide in squid extract
- Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber
- Thermal physical properties of the golden pomfret at low temperatures
- Characterization of sheep tail fat dry fractionation at the pilot scale
Articles in the same Issue
- Frontmatter
- Articles
- Determination of thermal, molecular changes, and functional properties in stabilized rice bran
- Study on the adsorption effect of diatomite on neosolaniol (NEO) in muskmelon fruits inoculated with Fusarium sulphureum
- Mitigation of relative humidity (RH) on phytochemicals and functional groups of dried pineapple (Ananas comosus) slices
- Tri-frequency ultrasound as pretreatment to infrared drying of carrots: impact on enzyme inactivation, color changes, nutrition quality parameters and microstructures
- Effects of phenolic compounds from blueberry leaves on the thermal decomposition of trimethylamine oxide in squid extract
- Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber
- Thermal physical properties of the golden pomfret at low temperatures
- Characterization of sheep tail fat dry fractionation at the pilot scale
