Thermophysical properties food - Food Engineering

About Thermophysical properties food - Food Engineering

The thermophysical properties of food are parameters required to calculate the heat transfer for cooling processes and food heating. We have four properties that are: Thermal conductivity, Specific heat, Density and Thermal diffusivity.

Knowledge of the properties of food is required to predict, design and optimize many processes involving heat transfer, such as freezing, thawing, cooking and drying.

Although the thermal properties are easier to determine experimentally, its use is limited since the properties of the product can change due to the variations of the parameters, such as composition and temperature. For this reason, the development of theoretical models for the prediction of thermophysical properties is necessary.

The importance in its application is due to the following:
-In the calculation of heat transfer.
-To calculate the speeds in heat transfer in cooling and heating processes.
-Because of the wide variety of foods, for its proper use in the design of equipment and processes.

Food Thermophysics is an App for food engineering, agro-industrial engineering, food industries, industrial engineering, food technology. etc.

Characteristics:
-Calculation of the thermophysical properties of foods for a temperature or a range of tempratures.
-Determination of ice fraction.
-Graphic representation of conductivity, specific heat, diffusivity and density.
-Table of composition of the food, percentage of water, carbohydrates, proteins, fiber, ashes and freezing point of the food.