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Predicting the initial freezing point and water activity of meat products from composition data

Authors
Journal
Journal of Food Engineering
0260-8774
Publisher
Elsevier
Publication Date
Volume
66
Issue
4
Identifiers
DOI: 10.1016/j.jfoodeng.2004.04.018
Keywords
  • Water Activity
  • Initial Freezing Point
  • Bound Water
  • Unfreezable Water
  • Food Composition
Disciplines
  • Physics

Abstract

Abstract In this paper we predict the water activity and initial freezing point of food products (meat and fish) based on their composition. The prediction is based on thermodynamics (the Clausius–Clapeyron equation, the Ross equation and an approximation of the Pitzer equation). Furthermore, we have taken the effect of bound water into account, by using a linear relation between mass fractions of bound water and the mass fractions of soluble biopolymers. Model parameters are estimated using data of meat. The validity of the model is checked against data of fish. Good agreement with experimental data are obtained in the range of a w>0.70. Furthermore, our results remove the inconclusiveness on the prediction of bound water that exists in literature.

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