Over the past years, both food researchers and food industry have shown an increased
interest in finding techniques that can estimate modifications in quality, nutritional, and …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

For high-moisture foods, the water latent heat of fusion during a phase change process
causes a significant discontinuity in the temperature-dependent apparent specific heat of …

The development of methods to safely rewarm large cryopreserved biological samples
remains a barrier to the widespread adoption of cryopreservation. Here, experiments and …

Numerical simulation was carried out to predict the effect of external temperature conditions
on thermal behavior of frozen US military rations, during storage and transportation. An army …

Specific heat capacity () is regarded as a fundamental parameter for the design, operation,
and optimization of the heat transfer equipment widely used in the food industry. Using the …

Channel catfish fillets with different microwave heating times were evaluated by differential
scanning calorimetry and low‐field nuclear magnetic resonance to build suitable modeling …

Specific heat capacity (cp) is a temperature dependent physical property of foods. Lipid—
being a macromolecular component of food—provides some fraction of the food's overall …

In this study, chicken sausages were prepared with different levels of salt (1.50 or 1.125%)
and sodium nitrite (0, 80, 125, or 250 ppm) for electrical conductivity determination. Three …

Thermophysical properties of pulp and rind of papaya (Carica papaya L., cv. Maradol) were
measured at 20, 30, 40, 50, and 60° C and modeled as a function of temperature. Thermal …