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  • Title: Use of average molecular weights for product categories to predict freezing characteristics of foods.
    Author: Boonsupthip W, Sajjaanantakul T, Heldman DR.
    Journal: J Food Sci; 2009 Oct; 74(8):E417-25. PubMed ID: 19799662.
    Abstract:
    In the design of food freezing process, food property parameters, initial freezing temperature (T(Fi)), and frozen water fraction (X(I)) are required. The predictive approaches of these 2 parameters have been developed based on mass fractions and molecular weights of specific food components such as proteins, carbohydrates, minerals, and acids/bases. In this study, the molecular weights of the key mineral and acid/base components were successfully represented using average molecular weights (M) and 4 T(Fi) and X(I) calculation approaches were proposed. Based on an analysis of 212 food products, the absolute differences (AD) between the experimental and predicted T(Fi) values for the 4 approaches were small. The prediction for the food model category was excellent with average AD values as low as +/- 0.03 degrees C. For the other food categories, the prediction efficiency was impressive with values between +/- 0.22 and +/- 0.38 degrees C. The predicted relationship between temperature and X(I) for all analyzed food products provided close agreements with experimental data.
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