A Novel Method for Simultaneous and Continuous Determination of Thermal Properties during Phase Transition Applied to Calanus finmarchicus
Abstract: The thermal properties of a product are the most important parameters for practical engineering purposes and models in food science. Calanus finmarchicus is currently being examined as a marine resource for uncommon aquatic lipids and proteins. Thermal conductivity, specific heat, enthalpy...
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crwiley:10.1111/j.1750-3841.2010.01657.x 2023-12-03T10:20:39+01:00 A Novel Method for Simultaneous and Continuous Determination of Thermal Properties during Phase Transition Applied to Calanus finmarchicus Bantle, Michael Eikevik, Trygve Magne Brennvall, Jon Eirik 2010 http://dx.doi.org/10.1111/j.1750-3841.2010.01657.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2010.01657.x en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 75, issue 6 ISSN 0022-1147 1750-3841 Food Science journal-article 2010 crwiley https://doi.org/10.1111/j.1750-3841.2010.01657.x 2023-11-09T13:13:24Z Abstract: The thermal properties of a product are the most important parameters for practical engineering purposes and models in food science. Calanus finmarchicus is currently being examined as a marine resource for uncommon aquatic lipids and proteins. Thermal conductivity, specific heat, enthalpy and density were measured over the temperature range from −40 to +20 °C. The initial freezing point was determined to be −2.3 °C. The thermal properties were recorded continuously on 4 samples using a new method, and the results were compared with predictive models. The accuracy of the new method is demonstrated by different calibration runs. Significant differences in the thermal conductivity of the frozen material were found between the parallel‐series model and the data, whereas the model of Pham and Willix (1989) or the Maxwell–Euken adaption showed better agreement. The measured data for specific heat, enthalpy, and density agreed well with the model. Practical Application: The thermal data obtained can be used directly in food engineering and technology applications, for example, in a thin layer model for freezing food for which precise thermal data for each layer are now available, enabling the more accurate prediction of freezing times and temperature profiles. Dimensionless numbers (such as the Biot number) can also be based on measured data with minor deviations compared to more general modeled thermal properties. Future activities will include the generation of a comprehensive database for different products. Article in Journal/Newspaper Calanus finmarchicus Wiley Online Library (via Crossref) Journal of Food Science 75 6 E315 E322 |
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Wiley Online Library (via Crossref) |
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crwiley |
language |
English |
topic |
Food Science |
spellingShingle |
Food Science Bantle, Michael Eikevik, Trygve Magne Brennvall, Jon Eirik A Novel Method for Simultaneous and Continuous Determination of Thermal Properties during Phase Transition Applied to Calanus finmarchicus |
topic_facet |
Food Science |
description |
Abstract: The thermal properties of a product are the most important parameters for practical engineering purposes and models in food science. Calanus finmarchicus is currently being examined as a marine resource for uncommon aquatic lipids and proteins. Thermal conductivity, specific heat, enthalpy and density were measured over the temperature range from −40 to +20 °C. The initial freezing point was determined to be −2.3 °C. The thermal properties were recorded continuously on 4 samples using a new method, and the results were compared with predictive models. The accuracy of the new method is demonstrated by different calibration runs. Significant differences in the thermal conductivity of the frozen material were found between the parallel‐series model and the data, whereas the model of Pham and Willix (1989) or the Maxwell–Euken adaption showed better agreement. The measured data for specific heat, enthalpy, and density agreed well with the model. Practical Application: The thermal data obtained can be used directly in food engineering and technology applications, for example, in a thin layer model for freezing food for which precise thermal data for each layer are now available, enabling the more accurate prediction of freezing times and temperature profiles. Dimensionless numbers (such as the Biot number) can also be based on measured data with minor deviations compared to more general modeled thermal properties. Future activities will include the generation of a comprehensive database for different products. |
format |
Article in Journal/Newspaper |
author |
Bantle, Michael Eikevik, Trygve Magne Brennvall, Jon Eirik |
author_facet |
Bantle, Michael Eikevik, Trygve Magne Brennvall, Jon Eirik |
author_sort |
Bantle, Michael |
title |
A Novel Method for Simultaneous and Continuous Determination of Thermal Properties during Phase Transition Applied to Calanus finmarchicus |
title_short |
A Novel Method for Simultaneous and Continuous Determination of Thermal Properties during Phase Transition Applied to Calanus finmarchicus |
title_full |
A Novel Method for Simultaneous and Continuous Determination of Thermal Properties during Phase Transition Applied to Calanus finmarchicus |
title_fullStr |
A Novel Method for Simultaneous and Continuous Determination of Thermal Properties during Phase Transition Applied to Calanus finmarchicus |
title_full_unstemmed |
A Novel Method for Simultaneous and Continuous Determination of Thermal Properties during Phase Transition Applied to Calanus finmarchicus |
title_sort |
novel method for simultaneous and continuous determination of thermal properties during phase transition applied to calanus finmarchicus |
publisher |
Wiley |
publishDate |
2010 |
url |
http://dx.doi.org/10.1111/j.1750-3841.2010.01657.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2010.01657.x |
genre |
Calanus finmarchicus |
genre_facet |
Calanus finmarchicus |
op_source |
Journal of Food Science volume 75, issue 6 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1750-3841.2010.01657.x |
container_title |
Journal of Food Science |
container_volume |
75 |
container_issue |
6 |
container_start_page |
E315 |
op_container_end_page |
E322 |
_version_ |
1784268101737512960 |