The thermal conductivity of commercial brines and seawater in the freezing range

In the absence of exact data for the physical properties of the brine contents of meat and fish, the author proposes an ‘Ersatz’ brine model bases on the known properties of commercial brines. The resulting thermal conductivities of the slush and that of the dry muscle are introduced into the modified Maxwell-Eucken equation for calculating the conductivity in the freezing range for several meats and fish of varying brine contents. A series of 15 test diagrams taken from various publications is analysed and discussed.