431
Views
12
CrossRef citations to date
0
Altmetric
Original Articles

Modeling Thermophysical Properties of Food Under High Pressure

, , &
Pages 344-368 | Published online: 17 Mar 2010

REFERENCES

  • Angel , C. A. , Shuppert , J. and Tucker , J. C. 1973 . Anomalous properties of supercooled water. Heat capacity, expansivity and proton magnetic resonance chemical shift from 0 to −38°C . The Journal of Physical Chemistry , 77 ( 26 ) : 3092 – 3099 .
  • Balasubramanian , S. and Balasubramaniam , V. M. 2003 . Compression heating influence of pressure transmitting fluids on bacteria inactivation during high pressure processing . Food Research International , 36 : 661 – 668 .
  • Barbosa-Cánovas , G. V. and Rodríguez , J. J. 2005 . “ Thermodynamic aspects of high hydrostatic pressure food processing ” . In Novel Food Processing Technologies , Edited by: Barbosa-Cánovas , G. V. , Tapia , M. S. and Cano , M. P. 183 – 205 . USA : Marcel Dekker, Inc .
  • Barry , H. , Dumay , E. M. and Cheftel , J. C. 1998 . “ Influence of pressure assisted freezing on the structure, hydration and mechanical properties of a protein gel ” . In High Pressure Food Science, Bioscience and Chemistry , Edited by: Isaacs , N. S. 343 – 353 . Cambridge, , United Kingdom : The Royal Society of Chemistry .
  • Bartlett , L. H. 1944 . A thermodynamic examination of the “latent heat” of food . Journal of the ASRE , 5 : 377 – 381 .
  • Becker , B. R. and Fricke , B. A. 1999 . Food thermophysical property models . International Communications in Heat and Mass Transfer , 26 ( 5 ) : 627 – 636 .
  • Bell , L. N. and Labuza , T. P. 2000 . Moisture Sorption. Practical Aspects of Isotherm Measurement and Use , St Paul, , USA : American Association of Cereal Chemists .
  • Bridgman , P. W. 1912 . Water, in the liquid and five solid forms, under pressure . Proceedings of the American Academy of Arts Science XLVIII , 13 : 439 – 558 .
  • Carson , J. K. 2006 . Review of effective thermal conductivity models for food . International Journal of Refrigeration , (in press)
  • Carson , J. K. , Lovatt , S. J. , Tanner , D. J. and Cleland , A. C. 2006 . Predicting the effective thermal conductivity of unfrozen, porous food . Journal of Food Engineering , 75 : 297 – 307 .
  • Chen , C. S. 1985a . Thermodynamic analysis of the freezing and thawing of foods: Enthalpy and apparent specific heat . Journal of Food Science , 50 : 1158 – 1162 .
  • Chen , C. S. 1985b . Thermodynamic analysis of the freezing and thawing of foods: ice content and Mollier diagram . Journal of Food Science , 50 : 1163 – 1166 .
  • Chevalier , D. , Le Bail , A. , Chourot , J. M. and Chantreau , P. 1999 . High pressure thawing of fish (whiting): influence of the process parameters on drip losses . Lebensm. –Wiss. U.- Technol. , 32 : 25 – 31 .
  • Chevalier , D. , Le Bail , A. and Ghoul , M. 2000 . Freezing and ice crystals formed in a cylindrical food model: part II. Comparison between freezing at atmospheric pressure and pressure-shift freezing . Journal of Food Engineering , 46 : 287 – 293 .
  • Choi , Y. and Okos , M. R. 1986 . “ Effects of temperature and composition on the thermal properties of food ” . In Food Engineering and Process Applications. Vol. 1. Transport phenomena , Edited by: Maguer , M. L. and Jelen , P. 93 – 101 . London : Elsevier Applied Science .
  • Chourot , J. M. , Cornier , G. , Legrand , J. and Le Bail , A. High pressure thawing . Proceedings of the Fifth World Congress of Chemical Engineering . Volume II , pp. 181 – 186 . San Diego, California 14–18 July
  • Chourot , J. M. , Le Bail , A. and Chevalier , D. 2000 . Phase diagram of aqueous solution at high pressure and low temperature . High Pressure Research , 19 : 191 – 199 .
  • Cogné , C. , Andrieu , J. , Laurent , P. , Besson , A. and Nocquet , J. 2003 . Experimental data and modelling of thermal properties of ice creams . Journal of Food Engineering , 58 : 331 – 341 .
  • Denys , S. 2000 . Process calculations for design of batch high hydrostatic pressure processes without and with phase transitions , Ph. D. Dissertation Belgium : Katholieke Universiteit Leuven . no. 456 at the Faculty of Agricultural and Applied Biological Sciences
  • Denys , S. , Van Loey , A. M. , Hendrickx , M. E. and Tobback , P. P. 1997 . Modeling heat transfer during high-pressure freezing and thawing . Biotechnology Progress , 13 : 416 – 423 .
  • Denys , S. and Hendrickx , M. E. 1999 . Measurement of the thermal conductivity of foods at high pressure . Journal of Food Science , 64 ( 4 ) : 709 – 713 .
  • Denys , S. , Ludikhuyze , L. , Van Loey , A. M. and Hendrickx , M. E. 2000a . Modeling conductive heat transfer and process uniformity during batch high-pressure processing of foods . Biotechnlogy Progress , 16 : 92 – 101 .
  • Denys , S. , Van Loey , A. M. and Hendrickx , M. E. 2000b . A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing: combination of a numerical heat transfer model and enzyme inactivation kinetics . Innovative Food Science & Emerging Technologies , 1 : 5 – 19 .
  • Denys , S. , Van Loey , A. M. and Hendrickx , M. E. 2000c . Modelling conductive heat transfer during high-pressure thawing processes: Determination of latent heat as a function of pressure . Biotechnology Progress , 16 : 447 – 455 .
  • Dillon , H. E. and Penoncello , S. G. 2004 . A fundamental equation for calculation of the thermodynamic properties of ethanol . International Journal of Thermophyscics , 25 ( 2 ) : 321 – 335 .
  • Farkas , D. F. and Hoover , D. G. 2001 . High pressure processing . Journal of Food Science Supplement: Kinetics of Microbial Inactivation for Alternative Food Processing Technologies , : 47 – 64 . Supplement
  • Fikiin , K. A. 1998 . Ice content prediction methods during food freezing: a survey of the Eastern European literature . Journal of Food Engineering , 38 : 331 – 339 .
  • Fikiin , K. A. and Fikiin , A. G. 1999 . Predictive equation for thermophysical properties and enthalpy during cooling and freezing of food materials . Journal of Food Engineering , 40 : 1 – 6 .
  • Först , P. , Werner , F. and Delgado , A. 2000 . The viscosity of water at high pressures-especially at subzero degree centigrade . Rheologica Acta , 39 : 566 – 573 .
  • Guignon , B. , Otero , L. , Molina-García , A. D. and Sanz , P. D. 2005 . Liquid water-ice I phase diagrams under high pressure: sodium chloride and sucrose models for food systems . Biotechnology Progress , 21 ( 2 ) : 439 – 445 .
  • Guignon , B. , Torrecilla , J. S. , Otero , L. , Ramos , A. M. , Molina-García , A. D. and Sanz , P. D. 2008 . The freezing/meeting temperature of aqueous systems at high pressure . Critical Reviews in Food Science and Nutrition , 48 : 328 – 340 .
  • Handami , N. , Monteau , J. Y. and Le Bail , A. 2004 . Thermophysical properties evolution of French partly baked bread during freezing . Food Research International , 37 : 703 – 713 .
  • Heldman , D. R. 1974 . Predicting the relationship between unfrozen water fraction and temperature during food freezing using freezing point depression . Trans. ASAE , 17 : 63 – 66 .
  • Heldman , D. R. 1982 . Food properties during freezing . Food Technology , 36 ( 2 ) : 92 – 96 .
  • Heldman , D. R. 1992 . “ Food freezing ” . In Handbook of Food Engineering , Edited by: Heldman , D. R. and Lund , D. B. 277 – 315 . New York : Marcel Dekker .
  • Hobbs , P. V. 1974 . Ice Physics , Oxford : Clarendon Press .
  • Hogan , E. , Kelly , A. L. and Sun , D. W. 2005 . “ High pressure processing of foods: an overview ” . In Emerging Technologies for Food Processing , Food Science & Technology International Series Edited by: Sun , D. W. 3 – 32 . London : Elsevier Academic Press .
  • Hsieh , R. C. , Lerew , L. E. and Heldman , D. R. 1977 . Predictions of freezing times for foods as influenced by product properties . Journal of Food Process Engineering , 1 ( 2 ) : 183 – 197 .
  • Hsu , C. L. and Heldman , D. R. 2004 . Prediction models for the thermal conductivity of aqueous starch . International Journal of Food Science and Technology , 39 : 737 – 743 .
  • International Association for the Properties of Water and Steam (IAPWS) . 1996 . Release on the IAPWS Formulation 1995 for the thermodynamic properties of ordinary water substance for general and scientific use Fredericia (Denmark), 8–14 September 1996. Copies of this and other IAPWS releases can be obtained from the Executive Secretary of IAPWS, Dr. R. B. Dooley, Electric Power Research Institute, 3412 Hillview Avenue, Palo Alto, CA 94304, USA
  • International Association for the Properties of Water and Steam (IAPWS) . 1998 . Revised Release on the IAPS Formulation 1985 for the Thermal Conductivity of Ordinary Water Substance London (England), September 1998. Copies of this and other IAPWS releases can be obtained from the Executive Secretary of IAPWS, Dr. R. B. Dooley, Electric Power Research Institute, 3412 Hillview Avenue, Palo Alto, CA 94304, USA
  • Kalichevsky , M. T. , Knorr , D. and Lillford , P. J. 1995 . Potential food applications of high-pressure effects on ice-water transitions . Trends in Food Science & Technology , 6 : 253 – 259 .
  • Karmas , E. and Chen , C. C. 1975 . Relationship between water activity and water binding in high and intermediate moisture foods . Journal of Food Science , 40 : 800 – 888 .
  • Kerr , W. L. , Kauten , R. J. , Ozilgen , M. , McCarthy , M. J. and Reid , D. S. 1996 . NMR imaging, calorimetric, and mathematical modeling studies of food freezing . Journal of Food Process Engineering , 19 ( 4 ) : 363 – 384 .
  • Kowalczyk , W. , Hartmann , C. , Luscher , C. , Pohl , M. , Delgado , A. and Knorr , D. 2005 . Determination of thermophysical properties of foods under high hydrostatic pressure in combined experimental and theoretical approach . Innovative Food Science and Emerging Technologies , 6 ( 3 ) : 318 – 326 .
  • Kubota , H. , Tanaka , Y. and Makita , T. 1987 . Volumetric behavior of pure alcohols and their water mixtures under high pressure . International Journal of Thermophysics , 8 ( 1 ) : 47 – 70 .
  • Le Bail , A. , Chevalier , K. , Mussa , D. M. and Ghoul , M. 2002 . High pressure freezing and thawing of foods: a review . International Journal of Refrigeration , 25 : 504 – 513 .
  • Levy , J. , Dumay , E. , Kolodziejczyk , E. and Cheftel , J. C. 1999 . Freezing kinetics of a model oil-in-water emulsion under high pressure of by pressure release. Impact on ice crystals and oil droplets . Lebensm.- Wiss. u.- Technol. , 32 : 396 – 405 .
  • Lind , I. 1991 . The measurement and prediction of thermal properties of food during freezing and thawing: a review with particular reference to meat and dough . Journal of Food Engineering , 13 : 285 – 319 .
  • Makita , T. 1984 . Thermophysical properties of liquids at high pressures . International Journal of Themophysics , 5 ( 1 ) : 23 – 40 .
  • Mannapperuma , J. D. and Singh , R. P. 1989 . A computer-aided method for the prediction of properties and freezing/thawing times of foods . Journal of Food Engineering , 9 : 275 – 304 .
  • Martino , M. N. , Otero , L. , Sanz , P. D. and Zaritzky , N. E. 1998 . Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods . Meat Science , 50 ( 3 ) : 303 – 313 .
  • Maroulis , Z. B. , Krokida , M. K. and Rahman , M. S. 2002 . A structural generic model to predict the effective thermal conductivity of fruits and vegetables during drying . Journal of Food Engineering , 52 : 47 – 52 .
  • Miki , H. and Hayakawa , K. 1996 . An empirical equation for estimating food enthalpy in a freezing temperature range . Lebensm.- Wiss. u.-Technol. , 29 : 659 – 663 .
  • Miles , C. A. 1974 . “ The ice content of frozen meat and its measurement using ultrasonic waves ” . In Meat Freezing – How and Why? , Edited by: Cutting , C. L. 15.1 – 15.7 . Langford, Bristol : Meat Research Institute .
  • Miles , C. A. 1991 . “ The thermophysical properties of frozen foods ” . In Food Freezing: Today and Tomorrow , Edited by: Bald , W. 45 – 65 . London : Springer-Verlag .
  • Miles , C. A. and Morley , M. J. 1978 . The effect of hydrostatic pressure on the physical properties of frozen foods . Journal of Physics D: Applied Physics , 11 : 201 – 207 .
  • Miles , C. A. , van Beek , G. and Veerkamp , C. H. 1983 . “ Calculation of thermophysical properties of foods ” . In Physical Properties of Foods , Edited by: Jowitt , R. , Escher , F. , Hallstroem , B. , Meffert , H. F. T. , Spiess , W. E. L. and Vos , G. 269 – 312 . New York : Applied Science Publishers Ltd. .
  • Miles , C. A. , Mayer , Z. , Morley , M. H. and Houska , M. 1997 . Estimating the initial freezing point of foods from composition data . International Journal of Food Science and Technology , 32 : 389 – 400 .
  • Miyawaki , O. and Pongsawatmanit , R. 1994 . Mathematical analysis of the effective thermal conductivity of food materials in the frozen state . Bioscience, Biotechnology and Biochemistry , 58 ( 7 ) : 1222 – 1225 .
  • Murakami , E. G. and Okos , M. R. 1989 . “ Measurement and prediction of thermal-properties of foods ” . In Food Properties and Computer Aided Engineering of Food Processing Systems , Edited by: Singh , R. P. and Medina , A. G. 3 – 48 . Dordrecht : Kluwer Academic Publishers .
  • Murakami , E. G. and Okos , M. R. 1996 . Calculation of initial freezing point, effective molecular weight and unfreezable water content of food materials from composition and thermal conductivity data . Journal of Food Process Engineering , 19 ( 3 ) : 301 – 320 .
  • Nesvadba , P. , Houska , M. , Wolf , W. , Gekas , V. , Jarvis , D. , Sadd , P. A. and Johns , A. I. 2004 . Database of physical properties of agro-food materials . Journal of Food Engineering , 61 : 497 – 503 .
  • Otero , L. and Sanz , P. D. 2000 . High-Pressure shift freezing. Part 1. Amount of ice instantaneously formed in the process . Biotechnology Progress , 16 : 1030 – 1036 .
  • Otero , L. , Molina-García , A. D. and Sanz , P. D. 2002 . Some interrelated thermophysical properties of liquid water and ice I: a user-friendly modelling review for high-pressure processing . Critical Reviews in Food Science and Nutrition , 42 : 339 – 352 . http://www.if.csic.es/programas/ifiform.htm
  • Otero , L. and Sanz , P. D. 2003 . Modelling heat transfer in high pressure food processing: a review . Innovative Food Science and Emerging Technologies , 4 : 121 – 134 .
  • Otero , L. , Ousegui , A. , Guignon , B. , Le Bail , A. and Sanz , P. D. 2006 . Evaluation of the thermophysical properties of tylose gel under pressure in the phase change domain . Food Hydrocolloids , 20 ( 4 ) : 449 – 460 .
  • Otero , L. , Ramos , A. M. , de Elvira , C. and Sanz , P. D. 2007 . A model to design high-pressure processes towards an uniform temperature distribution . Journal of Food Engineering , 78 ( 4 ) : 1463 – 1470 .
  • Patterson , M. F. 2005 . Microbiology of pressure-treated foods . Journal of Applied Microbiology , 98 : 1400 – 1409 .
  • Pham , Q. T. 1987 . Calculation of bound water in frozen food . Journal of Food Science , 52 ( 1 ) : 210 – 212 .
  • Pham , Q. T. 1996 . Prediction of calorimetric properties and freezing time of foods from composition data . Journal of Food Engineering , 30 ( 1–2 ) : 95 – 107 .
  • Pham , Q. T. and Willix , J. 1989 . Thermal conductivity of fresh lamb meat, offals and fat in the range –40°C to +30°C: Measurements and correlations . Journal of Food Science , 54 ( 3 ) : 508 – 515 .
  • Picart , L. , Dumay , E. , Guiraud , J. P. and Cheftel , J. C. 2005 . Combined high-pressure-sub-zero temperature processing of smoked salmon mince: phase transition phenomena and inactivation of Listeria innocua . Journal of Food Engineering , 68 : 43 – 56 .
  • Polley , S. L. , Snyder , O. P. and Kotnour , P. 1980 . A compilation of thermal properties of foods . Food Technology , 34 ( 11 ) : 76 – 94 .
  • R-Biopharm , A G . 2003 . Enzymatic analysis of tomato products www.r-biopharm.com/enzymatic/pdf/tomato_enzym.pdf
  • Rha , C. 1975 . “ Thermal properties of food materials ” . In Theory, Determination and Control of Physical Properties of Food Materials , 311 – 355 . Dordrecht : D. Reidel Publishing .
  • Robinson , R. A. and Stokes , R. H. 1965 . Electrolyte Solutions. , Second Edition , London : Butterworths .
  • Robinson , R. A. and Stokes , R. H. 2002 . Electrolyte Solutions. , Second Revised Edition , Mineola, NY : Dover Publications .
  • Ross , R. G. , Andersson , P. and Bäckström , G. 1977 . Thermal conductivity of nine solid phases of H2O . High Temperatures-High Pressures , 9 : 87 – 96 .
  • Saad , Z. and Scott , E. P. 1996 . Estimation of temperature dependent thermal properties of basic food solutions during freezing . Journal of Food Engineering , 28 : 1 – 19 .
  • San Martín , M. F. , Barbosa-Cánovas , G. V. and Swanson , B. G. 2002 . Food processing by high hydrostatic pressure . Critical Reviews in Food Science and Nutrition , 42 ( 6 ) : 627 – 645 .
  • Sanz , P. D. 2005 . “ Freezing and thawing under pressure ” . In Novel Food Processing , Edited by: Barbosa-Cánovas , G. V. , Tapia , M. S. and Cano , M. P. 233 – 260 . USA : Marcel Dekker, Inc .
  • Sanz , P. D. and Otero , L. 2006 . “ High pressure freezing ” . In Emerging Technologies for Food Processing , Food Science & Technology International Series Edited by: Sun , D. W. 627 – 652 . London : Elsevier Academic Press .
  • Schlüter , O. , George , S. , Heinz , V. and Knorr , D. 1999 . “ Pressure assisted thawing of potato cylinders ” . In Advances in High Pressure Bioscience and Biotechnology , Edited by: Ludwing , H. 475 – 480 . Berlin : Springer-Verlag .
  • Schlüter , O. and Knorr , D. 2002 . Impact of the metastable state of water on the design of high pressure supported freezing and thawing processes ASAE Meeting Paper No. 026024; St. Joseph, Mich
  • Schubring , R. , Meyer , C. , Schlüter , O. , Boguslawski , S. and Knorr , D. 2003 . Impact of pressure assisted thawing on the quality of fillets from various fish species . Innovative Food Science & Emerging Technologies , 4 : 257 – 267 .
  • Schwartzberg , H. 1976 . Effective heat capacities for the freezing and thawing of food . Journal of Food Science , 41 : 152 – 156 .
  • Shariaty-Niassar , M. , Hozawa , M. and Tsukada , T. 2000 . Development of probe for thermal conductivity measurements of food materials under heated and pressurized conditions . Journal of Food Engineering , 43 : 133 – 139 .
  • Singh , R. P. 1995 . Food properties database. Version 2.0 for Windows , Boca Raton, FL : CRC Press .
  • Takai , R. , Kozhima , T. T. and Suzuki , T. Low temperature thawing by using high-pressure . Proceeding of the XVII International Congress of Refrigeration . pp. 1951 – 1955 . Montréal
  • Tarnawski , V. R. , Cleland , D. J. , Corasaniti , S. , Gori , F. and Mascheroni , R. H. 2005 . Extension of soil thermal conductivity models to frozen meats with low and high fat content . International Journal of Refrigeration , 28 : 840 – 850 .
  • Ter Minassian , L. , Pruzan , P. and Soulard , A. 1981 . Thermodynamic properties of water under pressure up to 5 kbar and between 28 and 120°C. Estimations in the supercooled region down to −40°C . Journal of Chemical Physics , 75 : 3064 – 3072 .
  • Ting , E. , Balasubramaniam , V. M. and Raghubeer , E. 2002 . Determining thermal effects in high-pressure processing . Food Technology , 56 ( 2 ) : 31 – 35 .
  • Tocci , A. M. and Mascheroni , R. H. 1998 . Characteristics of differential scanning calorimetry determination of thermophysical properties of meats . Lebensm.- Wiss. u.- Technol. , 31 : 418 – 426 .
  • Torres , J. A. and Velazquez , G. 2005 . Commercial opportunities and research challenges in the high pressure processing of foods . Journal of Food Engineering , 67 : 95 – 112 .
  • Urrutia Benet , G. , Schlüter , O. and Knorr , D. 2004 . High pressure-low temperature processing. Suggested definitions and terminology . Innovative Food Science and Emerging Technologies , 5 : 413 – 427 .
  • USDA (U.S. Department of Agriculture), Agricultural Research Service . 2005 . USDA National Nutrient Database for Standard Reference, Release 18 http://www.ars.usda.gov/ba/bhnrc/ndlNutrient Data Laboratory Home Page
  • van der Sman , R. G. M. and Boer , E. 2005 . Predicting the initial freezing point and water activity of meat products from composition data . Journal of Food Engineering , 66 : 469 – 475 .
  • Vilela , d e , Resende , J. and Silveira , V. Jr. 2002 . Measurements of effective thermal conductivity of fruit pulp models in the frozen state . Ciencia e Tecnologia de Alimentos , 22 ( 2 ) : 177 – 183 .
  • Wagner , W. , Saul , A. and Pruss , A. 1994 . International equations for the pressure along the melting and along the sublimation curve of ordinary water substance . Journal of Physical and Chemical Reference Data , 23 ( 3 ) : 515 – 527 .
  • Wang , J. , Carson , J. K. , North , M. F. and Cleland , D. J. 2006 . A new approach to modelling the effective thermal conductivity of heterogeneous materials . International Journal of Heat and Mass Transfer , 49 : 3075 – 3083 .
  • Zhao , Y. , Flores , R. A. and Olson , D. G. 1998 . High hydrostatic pressure effects on rapid thawing of frozen beef . Journal of Food Science , 63 : 272 – 275 .
  • Zhu , S. , Ramaswamy , H. S. and Le Bail , A. 2004 . High-pressure differential scanning calorimetry: evaluation of phase transition in pork muscle at high pressures . Journal of Food Process Engineering , 27 : 377 – 391 .
  • Zhu , S. , Le Bail , A. and Ramaswamy , H. S. 2006 . High-pressure differential scanning calorimetry: Comparison of pressure-dependent phase transition in food materials . Journal of Food Engineering , 75 : 215 – 222 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.