THERMAL-PROPERTIES OF FROZEN FOODS .2. FO ODS OF ANIMAL ORIGIN

In comparison with pure water, foods freezing is characterized for ess ential differences; one is that the freezing point, that is the temper ature correspondent to initial making of ice crystals, is always lower than for pure water, and the difference depends on chemical food comp osition. Besides, from freezing point onwards the removal water latent heat of fusion is gradual, as temperature decreases. This involves th at the water freezing, normally principal foods component, is also gra dual. Consequently for every temperature lower than freezing point, ow ing to gradual making of ice crystals, the chemical food composition a cid thermal properties are different. In this note, after a precedent article on thermal properties of vegetal frozen foods, calculus of sam e properties for any foods of animal origin is made.