Authors

Review of the specific heat of food models

DOI: 10.17586/1606-4313-2019-18-3-82-86
UDC 536.1

Review of the specific heat of food models

Tun Aye , Baranov I.V.

Abstract
This review proposes the mathematical models widely used by predicting the specific heat of food as a function of temperature.Specific heat is a measure of the energy required to change the temperature of food by one degree. Specific heat of food is essential to determine the heat load imposed on the designing food processes and processing equipment.Above freezing temperature the predicting mathematical model is called specific heat of food. Below freezing temperature the model is called apparent specific heat of food, because of the latent heat involved during phase change. The specific heats of food depend on their composition, structure and temperature. Three ways to obtain value data of specific heat of food such as published data (literature),direct measurement (experiment) and predictive equation (prediction). Predicting of the specific heat of food products was using mathematical models. Mathematical modeling is economical method to determine for predicting of the specific heat of food. Typically, these mathematical models are based on food compositions. The most widely used predicting models are Choi and Okos (1987) model and Schwartzberg (1976) model. Thesemathematical models are can be used by predicting of the specific heat of food as function of temperature. Other widely used predicting the mathematical models are Seibel (1892), Chen (1985) and Heldman (1975). Seibel (1892) and Heldman and Singh (1981) models do not show the effect of temperature.

Keywords: specific heat, heat load, food compositions, temperature, mathematical models.

All references

1. R. Paul Singh,Dennis R. Heldman. Introduction to Food Engineering (4^thEdition).Academic Press, 2008,pp: 257-262.

2. Yang W., Sokhansanj S., Tang J., Winter P. Determination of Thermal Conductivity, Specific Heat and Thermal Diffusivity of Borage Seeds. Biosystems Engineering. 2002. 82 (2), p. 169-176.

3. Casanova, Pedro, Corrêa, Paulo C., Solís, Kattia, Campos, Julio C. C., Thermal properties of Conilon coffee fruits. IOSR Journal of Engineering.2013, Vol. 3, Iss. 11. PP. 29-35.

4. M.A. Roa, Syed. S.H. Revzi, Ashim. K.Datta. Engineering Properties of Foods (3^th Edition). 2005. pp: 175-201.

5. Brian A. Fricke, Bryan R. Becker. Evaluation of Thermo-physical Property Models for Foods.HVAC & R Research.October 2001.Vol. 7, No. 4

6. Marschoun L.T., Muthukumarappan K., and Gunasekaran S. Thermal properties of cheddar cheese: experimental and modeling.International Journal of Food Properties, 2001,4(3), p. 383-403.

7. Kenneth J. Valentas, Enrique Rotstein, R. Paul Singh. Handbook of food engineering practice.CRC, New York, 1997, pp: 427-456.

8. American Society of Heating, Refrigerating and Air-Conditioning Engineers, Inc. ASHRAE Handbook. Refrigeration (SI).2010. pp: 284-300.

9. Handbook of food engineering, 2^nd edition.Edited by D.R. Heldman and D.B. Lund. 2007. pp: 398-403.

10. Romeo T. Toledo. Fundamentals of Food Process Engineering. Third Edition,1999, pp. 125 -152.

11. World Food Logistics Organization, WFLO Commodity Storage Manual, Revised 2008.

12. Serpil Sahin, Servet Gülüm Sumnu. Physical Properties of Foods. Springer, New York, NY, 2006, pp: 107-153. DOI:https://doi.org/10.1007/0-387-30808-3

13. Cengel Yunus, Ghajar Afshin.Heat and mass transfer, Fundamentals and Applications: 5^th edition,2014, pp. 1149-1194.

14. Bambang Dwi Argo, Nur Komar, Retno Damayanti. DeterminationofThermal ConductivityofAmbon Banana(Musa Paradisiaca L.) inOne Dimensional Heat Transfer Mechanism.Journalof Agricultural Technology,Dec 2000, Vol. 1, No. 3. P. 9-16.

15. Lozano Jorge E., Barbosa-CГЎnovas Gustavo V.Fruit Manufacturing/Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance.2006. pp: 73-94.

16. Hanan H. Hamid, Mark Mitchell, Amirreza Jahangiri, David V. Thiel,Experimental validation of new empirical models of the thermal properties of food products for safe shippin.Heat and Mass Transfe. April 2018. Vol. 54, Iss. 4. Pp. 1247-1256.

17. Filippov B.I., Kuprin D.A. Thermo-physical characteristics of food. St. Petersburg, State University of Refrigeration and Food Processing Technologies, 2004, 20 p. (in Russian).

18. Baranenko A.V., Kutsakova V.E., Borzenko E.I., Frolov S.V. Examples and objectives of the refrigeration technology, Part 3, Fundamental of Thermophysics. 2004. 249pp. (in Russian).

19. Oniţa N., Ivan E. Estimation of the specific heat and thermal conductivity of foods only by their classes of substances contents (water, proteins, fats, carbohydrates, fiber, and ash.). Scientifical Researches. Agroalimentary Processes and Technologies. 2005. Vol. XI.No. 1, p. 217-222.

20. Mohamad Frihat, Bassam Al-zgoul, Jehad Radaeh, Maen Al-Rashdan and Aymad H. Al Frahat.Estimation of food product freezing time.Buletinul Institutului Politehnic Din Iaşi, 2012. Tomul LVIII (LXII), Fasc. 4, p.39-47.

21. Bryan R. Becker and Brian A. Fricke. Food thermophysical property models.Int. Comm. Heat Mass Transfer,1999.Vol. 26, No. 5, pp. 627-636.

22. Somaye Akbari, Reza Amiri Chayjan. Moisture content modelling of thermal properties of persimmon (cv. ‘Kaki’).Res. Agr. Eng.2017, Vol. 63, No 2, p. 71-78. doi: 10.17221/3/2016-RAE

Read the full article