Thermophysical Properties of SweetPotato Puree at Freezing and Refrigeration Temperatures

Figures & data

Table 1 Water mass fraction, initial freezing point (T _i ), enthalpy of freezing (H _L ), and unfreezable water fraction (w _u ) SP puree

Property	Nonrestructured SP	Restructured SP
Mass fraction water, mw (g H2O/g total material)	0.7843 ± 0.001	0.7334 ± 0.001
T i (°C)	−2.5	−3.2
H L (kJ/kg°C)	199.21 ± 1.1	150.42 ± 2.1
Unfreezable water fraction, w u (g H2O/g total material)	0.095 ± 0.01	0.15 ± 0.01

Figure 1 Effect of temperature on the unfrozen water fraction in nonrestructured and restructured SP puree.

Figure 2 Specific heat of SP puree at freezing and refrigeration temperatures.

Figure 3 Enthalpy of SP puree at freezing and refrigeration temperatures.