Transport properties of a high porosity model food at above and sub-freezing temperatures. 1. Thermophysical properties and water activity
2004
Hamdami, N. | Monteau, J.Y. | Le Bail, A.
Few data are available on the thermophysical properties of high porosity foodstuff in the freezing domain. This paper presents some data obtained with a cellulose sponge used as a model food. The fraction of unfreezable water was obtained from differential scanning calorimetry data, using two different methods with a very good agreement. Water activity was experimentally determined at positive temperature. Experimental data were modeled by the Guggenheim-Anderson-de Boer (GAB) model, and a model deduced from the Clausius-Clapeyron equation. The GAB model was used to extrapolate these data in the subzero domain. It showed a good agreement until a water activity of 0.9, whereas the second model is usable only up to the value of 0.75.
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