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This review discusses mathematical models for predicting the specific heat of food as a function of temperature, which is crucial for designing food processing equipment. It distinguishes between specific heat above freezing and apparent specific heat below freezing, highlighting the dependence on food composition and structure. The article also outlines various predictive models, including those by Choi and Okos, Schwartzberg, and Heldman, emphasizing the importance of accurate specific heat data for effec

Author

zoldyck2543

Language

EN