Comparison of several methods for calculating the ice content of foods |
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| Authors: | Naoki Sakai Akira Hosokawa |
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| Affiliation: | University of Tokyo, Experimental Farm, 1-1-1 Midori-cho, Tanashi-shi, Tokyo, Japan;University of Tokyo, Department of Agricultural Engineering, 1-1-1 Yayoi, Bunkyo-ku, Tokyo, Japan |
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| Abstract: | This paper compares various methods for calculating the ice content of foods using as a reference the value for the ice content obtained from a phase equilibrium diagram of the solutions considered. The advantages and limitations of five methods for calculating the ice content were investigated for sodium chloride and sucrose solutions and it was shown that generally the enthalpy balance method was quite accurate for the concentrated solutions and the eutectic mixtures. |
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