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Lesson 3 Thermal Properties of Foods

The document discusses the thermal properties of food, including heat transfer methods such as conduction, convection, and radiation, as well as specific thermal properties like specific heat, thermal conductivity, and latent heat. It emphasizes the importance of understanding these properties for food processing techniques such as drying, cooking, and freezing. Additionally, it covers calculations related to specific heat and enthalpy, highlighting the energy requirements for phase changes in food products.

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khushbu kumari
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34 views21 pages

Lesson 3 Thermal Properties of Foods

The document discusses the thermal properties of food, including heat transfer methods such as conduction, convection, and radiation, as well as specific thermal properties like specific heat, thermal conductivity, and latent heat. It emphasizes the importance of understanding these properties for food processing techniques such as drying, cooking, and freezing. Additionally, it covers calculations related to specific heat and enthalpy, highlighting the energy requirements for phase changes in food products.

Uploaded by

khushbu kumari
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Thermal Properties of food

Thermal Properties
Processing of food products
◦ Heating
◦ Cooling
◦ Combination of heating and cooling

 Grain dried for storage


 Noodles dried
 Fruits/Vegetables rapidly cooled
 Vegetables are blanched, maybe cooked and canned
 Powders such as spices and milk: dehydrated
 Cooking, cooling, baking, pasteurization, freezing, dehydration:
all involve heat transfer
 Design of such processes require knowledge of thermal
properties of material
Continue….
Heat is transferred by
 Conduction: Temperature gradient exists within a body…heat
transfer within the body
 Convection: Heat transfer from one body to another by virtue
that one body is moving relative to the other
 Radiation: Transfer of heat from one body to another that are
separated in space in a vacuum. (blackbody heat transfer)
Thermal properties
 Specific heat
 Thermal conductivity
 Thermal diffusivity
 Thermal expansion coefficient
 Surface heat transfer coefficient
 Sensible and Latent heat
 Enthalpy
Specific Heat

Specific Heat

Specific heat
Eq. for calculating Cp based on moisture
Content
For liquid H2O
 Cp = 0.837 + 3.348 M above freezing
For solid H2O
 Cp = 0.837 + 1.256 M below freezing

Eq. based on composition


Cp=4.18Xw+1.711Xp+1.928Xf+1.547 Xc+0.908Xa
X is the mass or weight fraction of each component
The subscript denote following components: w=water, p=
protein, f=fat, c= carbohydrate, a=ash
Thermal Conductivity (k)

Thermal Conductivity (k)
k water =0.566 at 0°C
= 0.602 at 20°C
= 0.654 at 60°C
 At room temp. value of k for endosperm of cereal grains,
flesh of fruits and veg., dairy products, fats and oil and
sugar are less than that of water.
 Higher the moisture content higher will be thermal
conductivity of food product
 Another factor is porosity e.g. freeze dried products and
porous fruits like apple have low thermal conductivity.
Thermal Conductivity (k)

Thermal Diffusivity (α)

Surface heat transfer coefficient (h)

Sensible and Latent heat
Sensible heat: Temperature that can be sensed
by touch or measured with a thermometer.
Temperature change due to heat transfer into or
out of product
Latent heat: Transfer of heat energy with no
accompanying change in temperature. Happens
during a phase change...solid to liquid...liquid to
gas...solid to gas
Latent heat (L) kJ/kg
 Heat that is exchanged during a change in phase

 Dominated by the moisture content of foods

 Requires more energy to freeze foods than to cool foods (90kJ


removed to lower 1 kg of water from room T to 0 °C and 4x
that amount to freeze food)

 420 kJ to raise T of water from 0 ° C to 100 ° C, 5x that to


evaporate 1 kg of water

 Heat of vaporization is about 7x greater than heat of

fusion (freezing)

 Therefore, evaporation of water is energy intensive


(concentrating juices, dehydrating foods…)
Latent heat (L)

Determine L experimentally when possible.

When data is not available (no tables, etc) use….


L = 335 Xw where Xw is weight fraction of water

Many fruits, vegetables, dairy products, meats


and nuts are given in ASHRAE Handbook of
Fundamentals
Enthalpy (h)
Units: (kJ/kg)
 Heat content of a material.
 Used frequently to evaluate changes in heat content of
steam or moist air
Combines latent heat and sensible heat changes
ΔQ = M(h2-h1)
Where,
ΔQ = amount of heat needed to raise temperature from
T1 to T2
M = mass of product
h2= enthalpy at temp T1
h1 = enthalpy at temp T2
Enthalpy (h)
Approach useful when one of the temperatures is below freezing

 Measurements based on zero values of enthalpy at a specified


temperature e.g. at -40°C, -18°C or 0°C.

 Enthalpy changes rapidly near the freezing point

Change in enthalpy of a frozen food can be calculated from eq.


below:
Δh = M cp(T2 – T1) + MXw L

Xw is the mass fraction of water that undergoes phase change(frozen


fraction)
L is the latent heat of fusion of water
M is the mass of product
Δh = Change in enthalpy of frozen food
Thermal Emissivity (
 It is the ratio of total emissive power of
any body to the total emissive power of a
black body at the same temperature.
 This thermal constant is associated with
the rate of heat transfer by radiation from
a hot body to a cold body.
Thermal Emissivity (
Stefan-Boltzmann Law of Radiation
The energy radiated by a blackbody radiator per
second per unit area is proportional to the
fourth power of the absolute temperature and is
given by
qemitted = AT4

 = emissivity (0-1)
 = Stefan-Boltzmann constant
= 5.67 x 10-8 J/(s-m2-K4)
A = surface area of object
T = Kelvin temperature
Thank You

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