Thermophysical properties of sweetpotato puree at freezing and refrigeration temperatures

International Journal of Food Properties

Volumn 8, Issue 1, 2005, Pages 151-160

  Fasina, O O ^a  

^a AUBURN UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FOOD PROCESSING; FREEZING; HEAT CONDUCTION; REFRIGERATION; SPECIFIC HEAT; THERMODYNAMIC PROPERTIES;

NONLINEAR HEAT CONDUCTION; NONRESTRUCTURED SP (NRSP); RESTRUCTURED SP (RSP); SWEETPOTATO (SP) PUREE;

VEGETATION;

EID: 14844364293     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-200048047     Document Type: Article

References (26)

1. Woolfe, J.A. Sweet Potato: An Untapped Food Resource; Cambridge University Press: Cambridge, 1992; 643 pp.
2. USDA. Potatoes and sweetpotatoes. Final estimate 1978-1982. Statistical Bulletin No 709; U.S. Department of Agriculture: Washington, DC, 1984; 37 pp.
3. Lucier, G. Sweetpotato consumption beyond the Holiday Niche. Agric. Outlook 1993, 201, 20-23.
4. Truong, V.D.; Walter, W.B., Jr. Physical and sensory properties of sweetpotato puree texturized with cellulose derivatives. J. Food Sci. 1994, 59, 1175-1180.
5. Gabas, A.L.; Telis-Romero, J.T.; Telis, V.R.N. Influence of fluid concentration on freezing point depression and thermal conductivity of frozen orange juice. Int. J. Food Prop. 2003, 6, 543-556.
6. Succar, J. Estimation of thermophysical properties of food at freezing temperatures. ASHRAE Trans. 1985, 91, 312-332.
7. Heldman, D.R. Predicting the relationship between unfrozen water fraction and temperature during food freezing using freezing point depression. Trans. ASAE 1974, 17, 63-66.
8. Wang, D.Q.; Kolbe, E. Thermal properties of surimi analyzed using DSC. J. Food Sci. 1991, 56, 302-308.
9. Fennema, O.R. Food Chemistry, 2nd Ed.; Marcel Dekker, Inc.: New York, 1996; 1069 pp.
10. Heldman, D.R.; Singh, R.P. Food Process Engineering, 2nd Ed.; AVI Publishing Co. Inc.: Westport, CT, 1981; 415 pp.
11. Succar, J.; Hayakawa, K. Empirical formulae for predicting thermal physical properties of food at freezing or defrosting temperatures. Lebens. Wiss. Tech. 1983, 16, 326-331.
12. Ramaswamy, H.S.; Tung, M.A. Thermophysical properties of apple in relation to freezing. J. Food Sci. 1981, 46, 724-728.
13. Mannapperuma, J.D.; Singh, R.P. Prediction of freezing and thawing times of foods using a numerical method based on enthalpy formulation. J. Food Sci. 1988, 53, 626-630.
14. Roos, Y.H. Phase transitions and unfreezable water content of carrots, reindeer meat and white bread studied using differential scanning calorimetry. J. Food Sci. 1986, 51, 684-686.
15. Tocci, A.M.; Mascheroni, R.H. Characteristics of differential scanning calorimetry determination of thermophysical properties of meats. Lebens. Wiss. Tech. 1998, 31, 418-426.
16. Walter, W.M., Jr.; Hoover, M.W. Effect of pre-processing storage conditions on the composition, microstructure, and acceptance of sweetpotato patties. J. Food Sci. 1984, 49, 1258-1261.
17. Holm, J.; Bjorck, I.; Drews, A.; Asp, N.G. A rapid method for the analysis of starch. Starch/Starke 1986, 38, 224-226.
18. Walter, W.M., Jr. Use of refractive index to monitor changes in sugar content of stored sweetpotatoes. HortSci. 1992, 27, 333-335.
19. Truong, V.D.; Walter, W.M., Jr.; Giesbrecht, F.G. Texturization of sweet potato puree with alginate effects of tetrasodium pyrophosphate and calcium sulfate. J. Food Sci. 1995, 60, 1054-1059, 1074.
20. Tocci, A.M.; Flores, E.S.; Mascheroni, R.H. Enthalpy, heat capacity and thermal conductivity of boneless mutton between -40 and +40°C. Lebens. Wiss. Tech. 1997, 30, 184-191.
21. Ross, K.D. Differential scanning calorimetry of nonfreezable water in solutemacromolecule-water systems. J. Food Sci. 1978, 43, 1812-1815.
22. SAS. SAS Users' Guide; Statistical Analysis Systems Inc.: Cary, NC, 1996.
23. ASHRAE. ASHRAE Handbook (Refrigeration) - Thermal Properties of Foods; American Society of Heating and Refrigerating Airconditioning Engineers: Atlanta, GA, 2002; 8.1-8.30 pp.
24. Singh, R.P.; Mannapperuma, J.D. Developments in food freezing. In Biotechnology and Food Process Engineering; Schwartzberg, H.G., Rao, M.A., Eds.; Marcel Dekker Inc.: New York, 1990; 309-358.
25. Heldman, D.R. Food properties during freezing. Food Tech. 1982, 36, 92-96.
26. Chen, C.S. Thermodynamic analysis of the freezing and thawing of foods: ice content and Mollier diagram. J. Food Sci. 1985, 50, 1163-1166.