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
References
1. Zhang, Q, Yu, H, Tong, T, Tong, W, Dong, L, Xu, M, et al.. Dietary supplementation of Bacillus subtilis and fructooligosaccharide enhance the growth, non-specific immunity of juvenile ovate pompano, Trachinotus ovatus and its disease resistance against Vibrio vulnificus. Fish Shellfish Immunol 2014;38:7–14. https://doi.org/10.1016/j.fsi.2014.02.008.Search in Google Scholar
2. Gao, M, Feng, L, Jiang, T, Zhu, J, Fu, L, Yuan, D, et al.. The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage. Food Contr 2014;37:1–8. https://doi.org/10.1016/j.foodcont.2013.09.010.Search in Google Scholar
3. Moraga, NO, Vega-Gálvez, A, Lemus-Mondaca, R. Numerical simulation of experimental freezing process of ground meat cylinders. Int J Food Eng 2012;7. https://doi.org/10.1515/1556-3758.1966.Search in Google Scholar
4. Zhao, YH, Ji, W, Chen, LB, Guo, J, Wang, JJ. Effect of cryogenic freezing combined with pre-cooling on freezing rates and the quality of golden pomfret (Trachinotus ovatus). J Food Process Eng 2019:e13296. https://doi.org/10.1111/jfpe.13296.Search in Google Scholar
5. Lertamondeeraek, K, Jittanit, W. The freezing of rice products in box containers: temperature profile prediction, model validation and physical characteristics. Int J Food Eng 2019;15. https://doi.org/10.1515/ijfe-2018-0158.Search in Google Scholar
6. Zhao, YH, Chen, LB, Guo, J, Gu, KX, Zhou, Y, Wang, JJ. Performance test and numerical optimization of golden Pomfret quick freezer. IOP Conf Ser Mater Sci Eng 2019;502:012163. https://doi.org/10.1088/1757-899x/502/1/012163.Search in Google Scholar
7. Goswami, T. Role of cryogenics in food processing and preservation. Int J Food Eng 2010;6. https://doi.org/10.2202/1556-3758.1771.Search in Google Scholar
8. Fayomi, AP, Peters, K, Sukhwani, M, Valli-Pulaski, H, Shetty, G, Meistrich, ML, et al.. Autologous grafting of cryopreserved prepubertal rhesus testis produces sperm and offspring. Science 2019;363:1314–19. https://doi.org/10.1126/science.aav2914.Search in Google Scholar
9. Hong, GP, Choi, MJ. Comparison of the quality characteristics of abalone processed by high-pressure sub-zero temperature and pressure-shift freezing. Innov Food Sci Emerg 2016;33:19–25. https://doi.org/10.1016/j.ifset.2015.12.024.Search in Google Scholar
10. Mulot, V, Fatou-Toutie, N, Benkhelifa, H, Pathier, D, Flick, D. Investigating the effect of freezing operating conditions on microstructure of frozen minced beef using an innovative X-ray micro-computed tomography method. J Food Eng 2019;262:13–21. https://doi.org/10.1016/j.jfoodeng.2019.05.014.Search in Google Scholar
11. Pham, QT. Food freezing and thawing calculations. Springer; 2014:P6–7 pp. https://doi.org/10.1007/978-1-4939-0557-7_5.Search in Google Scholar
12. Li, B, Liu, D, Chen, X, Zheng, L. Heat transfer of power-law liquid food in a tank with varying stirrer settings. Int J Food Eng 2019;15:5–6. https://doi.org/10.1515/ijfe-2018-0282.Search in Google Scholar
13. Cornejo, I, Cornejo, G, Ramírez, C, Almonacid, S, Simpson, R. Inverse method for the simultaneous estimation of the thermophysical properties of foods at freezing temperatures. J Food Eng 2016;191:37–47. https://doi.org/10.1016/j.jfood eng.2016.07.003.10.1016/j.jfoodeng.2016.07.003Search in Google Scholar
14. ASHRAE. Ashrae handbook: refrigeration. SI Edition ASHRAE; 2006.Search in Google Scholar
15. Wang, D, Lai, Y, Zhao, H, Jia, B, Wang, Q, Yang, X. Numerical and experimental investigation on forced-air cooling of commercial packaged strawberries. Int J Food Eng 2019;15. https://doi.org/10.1515/ijfe-2018-0384.Search in Google Scholar
16. Ngadi, MO, Chinnan, MS, Mallikarjunan, P. Enthalpy and heat capacity of fried shrimp at freezing and refrigeration temperatures. LWT-Food Sci Technol 2003;36:75–81. https://doi.org/10.1016/s0023-6438(02)00170-6.Search in Google Scholar
17. Van der Sman, RGM. Prediction of enthalpy and thermal conductivity of frozen meat and fish products from composition data. J Food Eng 2008;84:400–12. https://doi.org/10.1016/j.jfoodeng.2007.05.034.Search in Google Scholar
18. Reyes, A, Pérez, N, Mahn, A. Determination of specific heat and thermal conductivity of “loco” (concholepas concholepas). Food Bioprocess Technol 2013;6:1873–7. https://doi. org/10.1007/s11947-011-0698-0.10.1007/s11947-011-0698-0Search in Google Scholar
19. Choi, Y, Okos, MR. Effects of temperature and composition on the thermal properties of foods. In: LeMaguer, M, Jelen, P, editors. Food engineering and process applications, vol 1. London: Elsevier Applied Science; 1986:93e101 p.Search in Google Scholar
20. Guedes, AR, Corazza, ML, Zanoelo, EF. Boiling point, specific heat and density measurements and modeling of soybean molasses and its aqueous solutions. J Food Process Eng 2016;39:283–95. https://doi.org/10.1111/jfpe.12221.Search in Google Scholar
21. Deshpande, SD, Bal, S. Specific heat of soybean. J Food Process Eng 1999;22:469–77. https://doi.org/10.1111/j.1745-4530.1999.tb00500.x.Search in Google Scholar
22. Sayyar, Z, Jafarizadeh-Malmiri, H. Temperature effects on thermodynamic parameters and solubility of curcumin O/W nanodispersions using different thermodynamic models. Int J Food Eng 2019;15:1–2. https://doi.org/10.1515/ijfe-2018-0311.Search in Google Scholar
23. Mahmood, M, Sultan, M, Miyazaki, T. Significance of temperature and humidity control for agricultural products storage: overview of conventional and advanced options. Int J Food Eng 2019;15. https://doi.org/10.1515/ijfe-2019-0063.Search in Google Scholar
24. Bantle, M, Tolstorebrov, I. Thermal properties of organic foods: DSC analysis of apple, carrot, pork, salmon and salmon oil. SINTEF Rapport; 2017.Search in Google Scholar
25. Nilsuwan, K, Benjakul, S, Prodpran, T. Properties and antioxidative activity of fish gelatin-based film incorporated with epigallocatechin gallate. Food Hydrocolloids 2018;80:212–21. https://doi.org/10.1016/j.foodhyd.2018.01.033.Search in Google Scholar
26. Tavman, S, Kumcuoglu, S, Gaukel, V. Apparent specific heat capacity of chilled and frozen meat products. Int J Food Prop 2007;10:103–12. https://doi.org/10.1080/10942910600755151.Search in Google Scholar
27. Zhang, H, Gu, W, Li, MJ, Fang, WZ, Li, ZY, Tao, WQ. Influence of environmental factors on the adsorption capacity and thermal conductivity of silica nano-porous materials. J Nanosci Nanotechnol 2015;15:3048–54. https://doi. org/10.1166/jnn.2015.9663.10.1166/jnn.2015.9663Search in Google Scholar
28. Sabliov, CM, Heldman, DR. A predictive model for thermal conductivity of an intermediate moisture granular food. J Food Process Eng 2002;25:91–107. https://doi.org/10.1111/j.1745-4530.2002.tb00557.x.Search in Google Scholar
29. Holman, JP. Heat transfer, 9th ed. India: McGraw-Hill; 2002:287–9 p.Search in Google Scholar
30. Zhang, H, Li, Y, Tao, W. Effect of radiative heat transfer on determining thermal conductivity of semi-transparent materials using transient plane source method. Appl Therm Eng 2017;114:337–45. https://doi.org/10.1016/j.applthermaleng.2016.11.208.Search in Google Scholar
31. Gu, K, Zhang, H, Zhao, B, Wang, J, Zhou, Y, Li, Z. Effect of cryogenic treatment and aging treatment on the tensile properties and microstructure of Ti–6Al–4V alloy. Mater Sci Eng 2013;584:170–6. https://doi.org/10.1016/j.msea.2013.07.021.Search in Google Scholar
32. Bainy, EM, Corazza, ML, Lenzi, MK. Measurement of freezing point of tilapia fish burger using differential scanning calorimetry (DSC) and cooling curve method. J Food Eng 2015;161:82–6. https://doi.org/10.1016/j.jfoodeng.2015.04.001.Search in Google Scholar
33. Chen, L, Zhou, Q, Jin, H, Zhu, W, Wang, J, Zhou, Y. 386 mW/20 K single-stage Stirling-type pulse tube cryocooler. Cryogenics 2013;57:195–9. http:// doi.org/10.1016/j. cryogenics. 2013.03.004.10.1016/j.cryogenics.2013.03.004Search in Google Scholar
34. Chunhui, K, Liubiao, C, Xianlin, W, Yuan, Z, Junjie, W. Thermal conductivity of open cell aluminum foam and its application as advanced thermal storage unit at low temperature. Rare Met Mater Eng 2018;47:1049–53. https://doi. org/10.1016/s1875-5372(18)30118-8.10.1016/S1875-5372(18)30118-8Search in Google Scholar
35. Li, J, Wan, JQ, Bian, H, Zhong, YG, Cai, LY, Zou, L, et al.. Effect of controlled freezing‐point vacuum drying on color and flavor of M uraenesox cinereus fillets. J Food Process Eng 2017;40:e12273. https://doi.org/10.1111/jfpe.12273.Search in Google Scholar
36. Pham, QT. Prediction of calorimetric properties and freezing time of foods from composition data. J Food Eng 1996;30:95–107. https://doi.org/10.1016/s0260-8774(96)00036-2.Search in Google Scholar
37. Chang, HD, Tao, LC. Correlations of enthalpies of food systems. J Food Sci 1981;46:1493–7. https://doi.org/10.1111/j.1365-2621.1981.tb04205.x.Search in Google Scholar
38. Sanz, PD, Alonso, MD, Mascheroni, RH. Equations for the prediction of thermophysical properties of meat products. Lat Am Appl Res 1989;19:155–63.Search in Google Scholar
39. Dai, ZR, Zhong, QP, Lin, MF, Cai, QX. Nutritional component analysis and quality evaluation of golden pompano. Sci Technol Food Ind 2013;34:347–50. https://doi.org/10.13386/j.issn1002-0306.2013.01.014.Search in Google Scholar
40. Chen, CS. Thermodynamic analysis of the freezing and thawing of foods: enthalpy and apparent specific heat. J Food Sci 1985;50:5. https://doi.org/10.1111/j.1365-2621.1985.tb13034.x.Search in Google Scholar
41. Mascheroni, RH. Transferencia de calor con simultáneo cambio de fase en tejidos cárneos [Universidad Nacional de La Plata Doctoral dissertation]. Facultad de Ciencias Exactas. La Plata; 1977.Search in Google Scholar
42. Tocci, AM, Flores, ES, Mascheroni, RH. Enthalpy, heat capacity and thermal conductivity of boneless mutton between −40 and +40° C. LWT-Food Sci Technol 1997;30:184–91. https://doi.org/10.1006/fstl.1996.0169.Search in Google Scholar
43. Murakami, EG, Okos, MR. Measurement and prediction of thermal properties of foods. In: Singh, RP, Medina, AG, editors. Food properties and computer-aided engineering of food processing systems. Dordrecht: Kluwer Academic; 1989:3–48 pp. https://doi.org/10.1007/978-94-009-2370-6_1.Search in Google Scholar
44. Fikiin, AG. Sur les paramétres thermophysiques des produits alimentaires congelés. Bull Inst Int Froid 1974.Search in Google Scholar
45. Sweat, VE. Modeling the thermal conductivity of meats. Trans ASABE 1975;18:564–8.10.13031/2013.36633Search in Google Scholar
© 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