Evaluation of thermophysical property models for foods

The thermophysical properties of foods are required in order to calculate p rocess times and to design equipment for the storage and preservation of fo od There are a multitude of food items available, whose properties are stro ngly dependent upon chemical composition and temperature. Composition-based thermophysical property models provide a means of estimating properties of foods as functions of temperature. Numerous models have been developed and the designer of food processing equipment is faced with the challenge of s electing appropriate ones from those available. In this paper selected ther mophysical property models are quantitatively evaluated by comparison to a comprehensive experimental thermophysical property data set compiled from t he literature. For ice fraction prediction, the equation by Chen (1985b) performed best, f ollowed closely by that of Tchigeov (1979). For apparent specific heat capa city, the model of Schwartzberg (1976) performed best, and for specific ent halpy prediction, the Chen (1985a) equation gave the best results, followed closely by that of Miki and Hayakawa (1996). Finally, for thermal conducti vity, the model by Levy (1981) performed best.