Thermophysical Properties of Foods at Frozen State

In designing food freezing equipment and processes, knowledge of physical and thermal properties of foods is essential. The computation of refrigeration requirements and freezing times can be done only when quantitative information on food properties is available. Considerable research has been done to measure and model properties of foods undergoing various processing treatments. The key properties of interest in food freezing include density, thermal conductivity, specific heat and thermal diffusivity.