Modeling thermophysical properties of food under high pressure.
Crit Rev Food Sci Nutr
; 50(4): 344-68, 2010 Apr.
Article
em En
| MEDLINE
| ID: mdl-20301019
ABSTRACT
A set of well-known generic models to predict the thermophysical properties of food from its composition at atmospheric conditions was adapted to work at any pressure. The suitability of the models was assessed using data from the literature for four different food products, namely tomato paste, potato, pork, and cod. When the composition of the product considered was not known, an alternative was proposed if some thermal data at atmospheric conditions were available. Since knowledge on the initial freezing point and ice content of food are essential for the correct prediction of its thermal properties, models for obtaining these properties under pressure were also included. Our results showed that good predictions under pressure, accurate enough for most engineering calculations can be made, either from composition data or using known thermal data of the food considered at atmospheric conditions. All the equations and coefficients needed to construct the models are given throughout the text, thus readers can compose their own routines. However, these routines can also be downloaded free at http//www.if.csic.es/programas/ifiform.htm as executable programs running in Windows.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Pressão
/
Água
/
Fenômenos Químicos
/
Manipulação de Alimentos
/
Modelos Químicos
Tipo de estudo:
Prognostic_studies
Limite:
Humans
Idioma:
En
Ano de publicação:
2010
Tipo de documento:
Article