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Thermal physical properties of the golden pomfret at low temperatures

  • Yuanheng Zhao , Xiafan Xu , Liubiao Chen EMAIL logo , Wei Ji , Jia Guo and Junjie Wang ORCID logo EMAIL logo
Published/Copyright: December 14, 2020

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.


Corresponding authors: Liubiao Chen, Technical Institute of Physics and Chemistry, Chinese Academy of Sciences Key Laboratory of Cryogenics, Beijing, 100190, China; and Junjie Wang, Technical Institute of Physics and Chemistry, Chinese Academy of Sciences Key Laboratory of Cryogenics, Beijing, 100190, China; and University of Chinese Academy of Sciences, Beijing100049, China, E-mail: (L. Chen), (J. Wang)

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

  1. Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.

  2. 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).

  3. 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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Received: 2020-07-16
Accepted: 2020-11-20
Published Online: 2020-12-14

© 2020 Walter de Gruyter GmbH, Berlin/Boston

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