Freezing points of selected seafoods (invertebrates)

MOHAMMED SHAFIUR RAHMAN, ROBERT H. DRISCOLL

Research output: Contribution to journalArticle

28 Citations (Scopus)

Abstract

The equilibrium freezing points of fresh invertebrate seafoods measured by the freezing curve method varied from −0.5 to −2.07°C. the freezing point of seafood was modelled by empirical and semi‐empirical correlations, and by theoretical equations derived from the Clausius‐Clapeyron equation and Raoult's law. Useful prediction were only obtained within species.

Original languageEnglish
Pages (from-to)51-61
Number of pages11
JournalInternational Journal of Food Science and Technology
Volume29
Issue number1
DOIs
Publication statusPublished - 1994

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Keywords

  • Bound water
  • freezing curves
  • freezing point depression models
  • supercooling

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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