This action might not be possible to undo. Are you sure you want to continue?

Ribeiro, Vivaldo Silveira Junior.

ABSTRACT Thermophysical properties were measured for frozen basic food solutions. The effects of the water content on the thermal conductivity has been investigated and were found thermal conductivity values linearly dependent on water content and inversely dependent on concentration and temperature. A slow value in the ice fraction with concentration has been noticed for solutions containing sucrose and glucose at about 30%.

INTRODUCTION The estimation of thermal conductivity such as the accurate information of ice fraction are very important in the simulating, calculus of velocity gradient and the freezing time of foods. In freezing state, the system is composed by three phases: ice, unfrozen water and the solids (1). In freezing foods this disposition is disperse. One of the main contributors to the change in properties during freezing is the difference between the thermal conductivities of liquid water and ice because thermal conductivity of ice is about four times that of water (2). Mathematical models to predict the thermal conductivity and ice fraction are based on temperature and composition of foods. The aim of this work was to determine the conductivity-dependency of the ice fraction by mathematical models for binary water system with sucrose and glucose.

Departament of Food Engineering, State University of Campinas - Brazil. Av. Monteiro Lobato nº 80 - CEP: 13083-862 - Caixa postal - 6121 – Campinas - São Paulo – Brasil. lena@fea.unicamp.br

1

1

xs = mass fraction of solids.continuous and d . c . 1) and glucose (Fig. To = freezing point of water. Lo = latent heat of fusion of water at 0 oC (333.314 kJ/kmol-K.To2 (t f − t ) M s .t where xice = mass fraction of ice. tf = initial freezing temperature of food (oC). The effective thermal conductivity of frozen food solutions was linearly dependent of the ice fraction. L o t f .2). RESULTS Initial Freezing Temperature was experimentally determined and Effective Thermal Conductivity of binary water system is showed containing different concentrations of sucrose (Fig. The effective thermal conductivity increased with low concentration and temperature just below the freezing point.6 kJ/kg).disperse (3). xv = volumetric ice fraction of each phase and: e – effective. Chen’s mathematical model was applied for calculations of ice fraction (3): x ice = x s . t = food temperature (oC). R . R = 8.METHODS Values for the intrinsical thermal conductivity had been related for each component in the food and volumetric fractions of each component in the system. Ms = molecular weight of soluble solids. Using the values of the intrinsical thermal conductivity (3) the effective thermal conductivity was analyzed by applying the Maxwell-Eucken model for frozen samples with the concentrations varied at various temperatures: v k d + 2k c − 2 x d (k c − k d ) ke = kc v k d + 2k d + x c (k c − k d ) where: k = thermal conductivity (W/mK). The ice fractions of solutions containing 2 .

4 0.1 0. Thermal Conductivity (W/mK) 20 % 1.4 30 % 1.3 % 1. Ic e -5 0.7 0.5 0. 3. Measured Effective Thermal Conductivity by the Maxwell-Eucken Model as a Function of Ice Fraction for the Sucrose Solutions.2 0.0 -0.2 0.0 0.0 0.6 0.4 0.4 40 % -20 -10 Tem per atu re -15 (ºC ) 0 FIGURA 2.8 0.6 0.6 0.sucrose and glucose at about 30% are shown in Fig.3 0.5 0.4 -20 Temp er -10 -5 (°C) 0 FIGURA 1.8 0.1 Ic e atur e Fr ac ti on Fr a -15 ct io n 3 .1 0.2 Thermal Conductivity (W/mK) 31. 1. The ice fraction shows a lower value for the carbohydrate with the lower molecular weight.0 42 % 52.2 1.1 % 0. Measured Effective Thermal Conductivity by the Maxwell-Eucken Model as a Function of Ice Fraction for the Glucose Solutions.3 0.

0. Int. Measurement and Prediction of Thermal Properties of Foods. 37 (2): 159-174. Becker. Singh. In: Food Properties and Computer-Aided Engineering of Food Processing Systems. M. J.3 0. London. A.4 0. J. REFERENCES 1.6 0. and Amos. Willix..5 Ice Fraction 0. Additional Thermal Conductivity Values of Foods Measured by a Guarded Hot Plate. 2. (1989). Murakami. B. Lovatt. and Fricke. (1998). 3. 3 – 48.2 0. Kluwer Academyc Publishers. This is a preliminary work to analyze this results using the probe method and the velocity gradients for different freezing methods such as microscopic examination.. Food Eng.1 0 -20 -15 -10 -5 0 Sucrose 31.. Ice Fraction of the solutions approximately at the Same Concentration. The ice fraction is dependent on the soluble solids and freezing temperature of foods. N.. CONCLUSIONS The freezing process of food solutions varies in many ways depending on the water content. R. E. S. B.3% Glucose 30% Temperature ( °C) FIGURA 3. Heat Mass transf0er. Comm. 26 (5): 627 –636 4 . (1999). and Medina. basic food ingredients and others parameter. and Okos. Food Thermophysical Property Models.

- Meat Tips Packaging SPA (1)
- Microscopio de Fuerza Atómica
- 03 Agi 206 Presentacion (1)
- 03 Agi 206 Presentacion (1)
- 85 1 Gutierrez Garcia Et Al
- Composición Quimica de Cascarilla de Arroz
- Emulsion and Foam Introduction
- Dispersion Es
- Banano
- faena cerdos
- faena bacunos
- chp%3A10.1007%2F978-3-540-34194-9_9
- chp%3A10.1007%2F978-3-540-34194-9_3
- Frutasyhortalizas Clasecompleta 110217161840 Phpapp02
- Introduccion Al MEF
- Elementos Finitos(2)
- Introduccion Al MEF
- Elementos Finitos(2)
- r24911
- r6345
- r9722
- r9722
- r5114
- r6450
- r29488

- Lab 1 Heat of Fusion
- Heat of Fusion for Ice
- 5 Phase Change in Action
- 5D Changing State Questions PDF
- Large Aerosol Particles as Freezing Nuclei
- icy.txt
- 2. Literature Survey
- Lab Report for Gross Ice Cubes
- anandharamakrishnan_paper.pdf
- magnetización y su relación con la termodinamica
- Chapter 7 Science of Cryobiology
- Saltwater
- 590307-1_CHILL_DG_DAYS_BC_P4_.pdf
- Freeze Drying & Freeze Concentration
- Cryomancy
- 1212
- Novel Methods for Rapid Freezing and Thawing of Foods
- Ada 258120
- iceMaker
- al
- 9524
- Kishor_Ziegra
- Snow Melting
- bams-86-6-795
- Adam Smith Paper Entry Tcm18 225152
- water testing company and coolers.docx
- Ice
- Summary Arctic Engineering 20122013
- A Proposed Design of Ice Plant
- Flake Ice Machine
- Estimation of the Thermal Conductivity - Dependent Ice Fraction

Are you sure?

This action might not be possible to undo. Are you sure you want to continue?

We've moved you to where you read on your other device.

Get the full title to continue

Get the full title to continue reading from where you left off, or restart the preview.

scribd