2016年11月25日 · The basic expressions for prediction of foods from food composition were proposed by Choi and Okos (1986). The general models for prediction of density, specific heat, and thermal conductivity are:

2018年9月17日 · Choi and Okos (1986) proposed the following general model to estimate the thermal diffusivity of foods, based on literature, for temperatures between 20 to 100 °C [18]. For ice fraction...

Since many stages in the processing and preservation of foods involve heat transfer, it is important to understand the thermal properties of foods. Thermal properties data are required in engineering and process design. An energy balance for a heating or cooling...

Choi and Okos (1986) developed mathematical models for predicting the thermal properties of these components as functions of temperature in the range of –40 to 150°C (Table 1); they also...

Choi and Okos (1986) report that the equations presented in Tables 1 and 2 produce an error of 6% or less. Composition-based prediction methods for estimating the thermal properties of foods require detailed knowledge of the mass fractions of the …

This report outlines thermal property measurement techniques and thermal property modelling of foods. The discussion on measurement technique focuses on thermal conductivity and thermal diffusivity only.

2006年8月17日 · The preliminary research comparing the thermal properties of several types of food products using the Choi and Okos models and the published experimental values showed that their models could predict well the thermal properties of liquid food, but their accuracy for solid foods were poor [9].

Freeze-drying is a good alternative to obtain high-quality fruit products. Process variables but also product composition may affect the properties of the obtained food. In this study, the water …

Mathematical modeling is economical method to determine for predicting of the specific heat of food. Typically, these mathematical models are based on food compositions. The most widely used predicting models are Choi and Okos (1987) model and Schwartzberg (1976) model.

It is one of the typical teppan-yaki dishes in Japanese cuisine. This soul food that combines a flour-based batter with cabbage, meat, seafood and other ingredients is cooked on a teppan grill and flavored with sauce and mayonnaise. Today, there are many variations of Okos® with different ingredients and sauces.