I.

INTRODUCTION
Thermal properties of food and beverages must be known to perform various heat
transfer calculations involves in designing storage and refrigeration equipment and
estimating process times for refrigerating, freezing, heating or drying of foods and beverages.
Thermal properties of food and beverages strongly depend on chemical composition and
temperature. In addition, if food is living organism, such as fresh fruit or vegetables, it
generate heat through respiration and loses moisture through transpiration.
Thermal properties of food constituents commonly found in foods includes water,
protein, fat, carbohydrates, fiber and ash. Choi and Okos (1986) developed mathematical
models for predicting thermal properties of these components as functions of temperature
ranging -40 to 150 ͦC predicting thermal properties of ice and water list positions of various
foods, including the mass percentage of moisture, protein, fat, carbohydrate, fiber and ash.
Also the Siebel equation is adopted by the American Society for Heating, Refrigeration and
Air-conditioning Engineers for estimating specific heat capacity of foodstuffs.

II. OBJECTIVES
After this activity, the students understands the following;
a. To determine the Choi and Okos equation as well as the Siebels equation
b. Give examples of 20 fruits, vegetables or products for predicting thermal properties
c. To understand and apply the two equations in calculating the thermal properties.

III. RESULTS AND DISCUSSION

Choi and Okos Equation
Cp=2.0082+1.2089 X 10¯³(t)- 1.3129 X 10¯⁶ (t²)
Cf=1.9842+1.4733 X 10¯³(t)- 4.8008 X 10¯⁶( t²)
Cc=1.5488+1.9625X 10¯³(t)- 1.9625X 10¯⁶( t²)
Cfb=1.5488+1.9625X 10¯³(t)- 1.9625X 10¯⁶( t²)
Ca=1.0926+1.8896X 10¯³(t)- 3.6817X 10¯⁶( t²)
Cw=4.1762+ 9.0864 X 10¯⁵(t)- 5.4731 X 10¯⁶( t²)
t = food temperature(⁰ϲ)

Siebels Equation above Freezing point

C=0.837+3.348M
M=moisture content in decimal
Fruit/Vegetable C,Choi and C,Siebels Relative Storage Heat of
Okos Equation Equation Humidity Life Respiration
kj/kg ⁰K kj/kg ⁰K (%) weeks W/t

banana 3.554 3.323 4 48

cucumber 4.089 4.051 95 2
honeydew 3.917 3.839 95-100 4
mango 3.735 3.573 3
pineapple 3.849 3.733 4
potato 3.662 3.481 90-95 26
watermelon 3.968 3.901 90 3
tomato 4.019 3.951 90-95 3 9
orange 3.801 3.592 12
squash 4.063 3.991 95 1-2
corn 3.624 3.380 95-98 5-8 days
dates 2.317 1.590
pears 3.801 3.643 90-95 30 16
butter 2.382 1.438
milk 3.884 3.773
apples 4.226 3.982 90-95 12-52 12
cabbage 4.02 3.922 95-100 4
cauliflower 4.019 3.914 95-98 4
asparagus 4.024 3.930 95-100 3
sweet potato 3.530 3.276 95-90 30

Comparison of results
The model proposed by Choi and Okos along with the equation for individual component
specific heat capacity are temperature dependent. The predictable temperature range is -40
to 150⁰ϲ. The specific heat capacity calculated based on Choi and Okos equation model are
generally higher than those calculated by Siebel Equations for moisture contents
The Siebel Equation are good only for foods containing a small range moisture contents.

Selected Fruits, Vegetables and Foods and its Thermal Properties

Fruit/Vegetable t(food
Temp) t² Xwo Xp Xf Xc Xfb Xa
banana 13 169 0.7426 0.0103 0.0048 0.2343 0.024 0.008
cucumber 10 100 0.9601 0.0069 0.0013 0.0276 0.008 0.0041
honeydew 5 25 0.8966 0.0046 0.001 0.0918 0.006 0.006
 mango 13 169 0.8171 0.0051 0.0027 0.17 0.018 0.005
pineapple 10 100 0.865 0.0039 0.0043 0.1239 0.012 0.0029
potato 7 49 0.7896 0.0207 0.001 0.1798 0.016 0.0089
watermelon 10 100 0.9151 0.0062 0.0043 0.0718 0.005 0.0026
tomato 13 169 0.93 0.012 0.002 0.051 0.011 0.005
orange 5 25 0.823 0.013 0.003 0.155 0.045 0.006
squash 8 64 0.942 0.0094 0.0024 0.0404 0.019 0.0058
corn 32 1024 0.7596 0.0322 0.0118 0.1902 0.027 0.0062
dates 23 529 0.225 0.021 0.028 0.784 0.0045 0.0201
pears 8.7 75.69 0.8381 0.0039 0.004 0.1511 0.024 0.0028
butter 4 16 0.1794 0.0085 0.8111 0.0006 0 0.0004
milk 28 784 0.8769 0.0328 0.0366 0.0465 0 0.0072
apples 8 64 0.9393 0.0019 0.0036 0.1525 0.027 0.0026
cabbage 5 25 0.9215 0.0144 0.0027 0.0543 0.023 0.0087
cauliflower 13 169 0.9191 0.0198 0.0021 0.052 0.025 0.0071
asparagus 2 4 0.924 0.0228 0.002 0.0454 0.021 0.0057
sweet potato 13 169 0.7284 0.0165 0.003 0.2428 0.03 0.0095

Cp and Cf, Protein and Fat Composition of Selected Fruits, Vegetables and Foods
Fruit/Vegetable 2.0082+1.2089 X 10¯³(t)- 1.3129 X 10¯⁶ (t²) 1.9842+1.4733 X 10¯³(t)- 4.8008 X 10¯⁶( t²)
banana 2.0082+1.2089 X 10¯³(13)-1.3129 X 10¯⁶( 169) 1.9842+1.4733 X 10¯³(13)- 4.8008 X 10¯⁶( 169)
cucumber 2.0082+1.2089 X 10¯³(10)-1.3129 X 10¯⁶( 100) 1.9842+1.4733 X 10¯³(10)- 4.8008 X 10¯⁶( 100)
honeydew 2.0082+1.2089 X 10¯³(5)-1.3129 X 10¯⁶( 25) 1.9842+1.4733 X 10¯³(5)- 4.8008 X 10¯⁶( 25)
mango 2.0082+1.2089 X 10¯³(13)-1.3129 X 10¯⁶( 169) 1.9842+1.4733 X 10¯³(13)- 4.8008 X 10¯⁶( 169)
pineapple 2.0082+1.2089 X 10¯³(10)-1.3129 X 10¯⁶( 100) 1.9842+1.4733 X 10¯³(10) 4.8008 - X 10¯⁶( 100)
potato 2.0082+1.2089 X 10¯³(7)-1.3129 X 10¯⁶( 49) 1.9842+1.4733 X 10¯³(7)- 4.8008 X 10¯⁶( 49)
watermelon 2.0082+1.2089 X 10¯³(10)-1.3129 X 10¯⁶( 100) 1.9842+1.4733 X 10¯³(10)- 4.8008 X 10¯⁶( 100)
tomato 2.0082+1.2089 X 10¯³(13)-1.3129 X 10¯⁶( 169) 1.9842+1.4733 X 10¯³(13)- 4.8008 X 10¯⁶( 169)
orange 2.0082+1.2089 X 10¯³(5)-1.3129 X 10¯⁶( 25) 1.9842+1.4733 X 10¯³(5)- 4.8008 X 10¯⁶( 25)
squash 2.0082+1.2089 X 10¯³(8)-1.3129 X 10¯⁶( 64) 1.9842+1.4733 X 10¯³(8)- 4.8008 X 10¯⁶( 64)
corn 2.0082+1.2089 X 10¯³(32)-1.3129 X 10¯⁶( 1024) 1.9842+1.4733 X 10¯³(32)- 4.8008 X 10¯⁶( 1024)
dates 2.0082+1.2089 X 10¯³(23)-1.3129 X 10¯⁶( 529) 1.9842+1.4733 X 10¯³(23)- 4.8008 X 10¯⁶( 529)
pears 2.0082+1.2089 X 10¯³(8.7)-1.3129 X 10¯⁶( 75.69) 1.9842+1.4733 X 10¯³(8.7)- 4.8008 X 10¯⁶( 75.69)
butter 2.0082+1.2089 X 10¯³(4)-1.3129 X 10¯⁶( 16 1.9842+1.4733 X 10¯³(4)- 4.8008 X 10¯⁶( 16
milk 2.0082+1.2089 X 10¯³(28)-1.3129 X 10¯⁶( 784) 1.9842+1.4733 X 10¯³(28)- 4.8008 X 10¯⁶( 784)
apples 2.0082+1.2089 X 10¯³(8)-1.3129 X 10¯⁶( 64) 1.9842+1.4733 X 10¯³(8)- 4.8008 X 10¯⁶( 64)
cabbage 2.0082+1.2089 X 10¯³(5)-1.3129 X 10¯⁶( 25) 1.9842+1.4733 X 10¯³(5)- 4.8008 X 10¯⁶( 25)
 cauliflower 2.0082+1.2089 X 10¯³(13)-1.3129 X 10¯⁶( 169) 1.9842+1.4733 X 10¯³(13)- 4.8008 X 10¯⁶( 169)
asparagus 2.0082+1.2089 X 10¯³(2)-1.3129 X 10¯⁶( 4) 1.9842+1.4733 X 10¯³(2)- 4.8008 X 10¯⁶( 4)
sweet potato 2.0082+1.2089 X 10¯³(13)-1.3129 X 10¯⁶( 169) 1.9842+1.4733 X 10¯³(13)- 4.8008 X 10¯⁶( 169)

Cc and Cfb,Carbohydrate and Fiber Composition of Selected Fruits, Vegetables and Foods

Fruit/Vegetable 1.5488+1.9625X 10¯³(t)- 1.9625X 10¯⁶( t²) 1.5488+1.9625X 10¯³(t)- 1.9625X 10¯⁶( t²)

banana 1.5488+1.9625X 10¯³(13)- 1.9625X 10¯⁶( 169) 1.8459+ 1.8306X 10¯³(13)- 4.6509X 10¯⁶( 169)

cucumber 1.5488+1.9625X 10¯³(10)- 1.9625X 10¯⁶(100) 1.8459+ 1.8306X 10¯³(10)- 4.6509 X 10¯⁶( 100)

honeydew 1.5488+1.9625X 10¯³(5)- 1.9625X 10¯⁶( 25) 1.8459+ 1.8306X 10¯³(5)- 4.6509 X 10¯⁶( 25)

mango 1.5488+1.9625X 10¯³(13)- 1.9625X 10¯⁶( 169) 1.8459+ 1.8306X 10¯³(13)- 4.6509X 10¯⁶( 169)

pineapple 1.5488+1.9625X 10¯³(10)- 1.9625X 10¯⁶( 100) 1.8459+ 1.8306X 10¯³(10) - 4.6509 X 10¯⁶( 100)

potato 1.5488+1.9625X 10¯³(7)- 1.9625X 10¯⁶( 49) 1.8459+ 1.8306X 10¯³(7)- 4.6509X 10¯⁶( 49)

watermelon 1.5488+1.9625X 10¯³(10)- 1.9625X 10¯⁶( 100) 1.8459+ 1.8306X 10¯³(10)- 4.6509 X 10¯⁶( 100)

tomato 1.5488+1.9625X 10¯³(13)- 1.9625X 10¯⁶( 169) 1.8459+ 1.8306X 10¯³(13)- 4.6509 X 10¯⁶( 169)

orange 1.5488+1.9625X 10¯³(5)- 1.9625X 10¯⁶( 25) 1.8459+ 1.8306X 10¯³(5)- 4.6509X 10¯⁶( 25)

squash 1.5488+1.9625X 10¯³(8)- 1.9625X 10¯⁶( 64) 1.8459+ 1.8306X 10¯³(8)- 4.6509X 10¯⁶( 64)

corn 1.5488+1.9625X 10¯³(32)- 1.9625X 10¯⁶( 1024) 1.8459+ 1.8306X 10¯³(32)- 4.6509X 10¯⁶( 1024)

dates 1.5488+1.9625X 10¯³(23)- 1.9625X 10¯⁶( 529) 1.8459+ 1.8306X 10¯³(23)- 4.6509X 10¯⁶( 529)

pears 1.5488+1.9625X 10¯³(8.7)- 1.9625X 10¯⁶( 75.69) 1.8459+ 1.8306X 10¯³(8.7)- 4.6509X 10¯⁶( 75.69)

butter 1.5488+1.9625X 10¯³(4)- 1.9625X 10¯⁶( 16 1.8459+ 1.8306X 10¯³(4)- 4.6509X 10¯⁶( 16

milk 1.5488+1.9625X 10¯³(28)- X1.9625 10¯⁶( 784) 1.8459+ 1.8306X 10¯³(28)- 4.6509X 10¯⁶( 784)

apples 1.5488+1.9625X 10¯³(8)- 1.9625X 10¯⁶( 64) 1.8459+1.8306X 10¯³(8)- 4.6509X 10¯⁶( 64)

cabbage 1.5488+X 10¯³(5)- 1.9625X 10¯⁶( 25) 1.8459+1.8306X 10¯³(5)- 4.6509X 10¯⁶( 25)

cauliflower 1.5488+X 10¯³(13)- 1.9625X 10¯⁶( 169) 1.8459+1.8306X 10¯³(13)- 4.6509 X 10¯⁶( 169)

asparagus 1.5488+X 10¯³(2)- 1.9625X 10¯⁶( 4) 1.8459+1.8306X 10¯³(2)- 4.6509X 10¯⁶( 4)

sweet potato 1.5488+X 10¯³(13)- 1.9625X 10¯⁶( 169) 1.8459+1.8306X 10¯³(13)- 4.6509X 10¯⁶( 169)

Ca and Cw, Ash and Moisture Content Composition of Selected Fruits, Vegetables and Foods

Fruit/Vegetable 1.0926+1.8896X 10¯³(t)- 3.6817X 10¯⁶( t²) 4.1762+ 9.0864 X 10¯⁵(t)- 5.4731 X 10¯⁶( t²)

banana 1.0926+1.8896X 10¯³(13)- 3.6817X 10¯⁶( 169) 4.1762+ 9.0864 X 10¯⁵(13)- 5.4731 X 10¯⁶( 169)

cucumber 1.0926+1.8896X 10¯³(10)- 3.6817X 10¯⁶(100) 4.1762+ 9.0864 X 10¯⁵(10)- 5.4731 X 10¯⁶( 100)

honeydew 1.0926+1.8896X 10¯³(5)- 3.6817X 10¯⁶( 25) 4.1762+ 9.0864 X 10¯⁵(5)- 5.4731 X 10¯⁶( 25)

mango 1.0926+1.8896X 10¯³(13)- 3.6817X 10¯⁶( 169) 4.1762+ 9.0864 X 10¯⁵ (13)- 5.4731 X 10¯⁶( 169)

pineapple 1.0926+1.8896X 10¯³(10)- 3.6817X 10¯⁶( 100) 4.1762+ 9.0864 X 10¯⁵ (10) -5.4731 X 10¯⁶( 100)
 potato 1.0926+1.8896X 10¯³(7)- 3.6817X 10¯⁶( 49) 4.1762+ 9.0864 X 10¯⁵ (7)- 5.4731 X 10¯⁶( 49)

watermelon 1.0926+1.8896X 10¯³(10)- 3.6817X 10¯⁶( 100) 4.1762+ 9.0864 X 10¯⁵ (10)- 5.4731 X 10¯⁶( 100)

tomato 1.0926+1.8896X 10¯³(13)- 3.6817X 10¯⁶( 169) 4.1762+ 9.0864 X 10¯⁵ (13)- 5.4731 X 10¯⁶( 169)

orange 1.0926+1.8896X 10¯³(5)- 3.6817X 10¯⁶( 25) 4.1762+ 9.0864 X 10¯⁵ (5)- 5.4731 X 10¯⁶( 25)

squash 1.0926+1.8896X 10¯³(8)- 3.6817X 10¯⁶( 64) 4.1762+ 9.0864 X 10¯⁵ (8)- 5.4731 X 10¯⁶( 64)

corn 1.0926+1.8896X 10¯³(32)- 3.6817X 10¯⁶( 1024) 4.1762+ 9.0864 X 10¯⁵ (32)- 5.4731 X 10¯⁶( 1024)

dates 1.0926+1.8896X 10¯³(23)- 3.6817X 10¯⁶( 529) 4.1762+ 9.0864 X 10¯⁵ (23)- 5.4731 X 10¯⁶( 529)

pears 1.0926+1.8896X 10¯³(8.7)- 3.6817X 10¯⁶( 75.69) 4.1762+ 9.0864 X 10¯⁵ (8.7)- 5.4731 X 10¯⁶( 75.69)

butter 1.0926+1.8896X 10¯³(4)- 3.6817X 10¯⁶( 16 4.1762+ 9.0864 X 10¯⁵ (4)- 5.4731 X 10¯⁶( 16

milk 1.0926+1.8896X 10¯³(28)- 3.6817X 10¯⁶( 784) 4.1762+ 9.0864 X 10¯⁵ (28)- 5.4731 X 10¯⁶( 784)

apples 1.0926+1.8896X 10¯³(8)- 3.6817X 10¯⁶( 64) 4.1762+ 9.0864 X 10¯⁵ (8)- 5.4731 X 10¯⁶( 64)

cabbage 1.0926+1.8896X 10¯³(5)- 3.6817X 10¯⁶( 25) 4.1762+ 9.0864 X 10¯⁵ (5)- 5.4731 X 10¯⁶( 25)

cauliflower 1.0926+1.8896X 10¯³(13)- 3.6817X 10¯⁶( 169) 4.1762+ 9.0864 X 10¯⁵ (13)- 5.4731 X 10¯⁶( 169)

asparagus 1.0926+1.8896X 10¯³(2)- 3.6817X 10¯⁶( 4) 4.1762+ 9.0864 X 10¯⁵ (2)- 5.4731 X 10¯⁶( 4)

sweet potato 1.0926+1.8896X 10¯³(13)- 3.6817X 10¯⁶( 169) 4.1762+ 9.0864 X 10¯⁵ (13)- 5.4731 X 10¯⁶( 169)

Computed Cp, Cf, Cc, Cfb, Ca, Cw

Fruit/Vegetable Cp Cf Cc Cfb Ca Cw
banana 0.02085 0.00961 0.36863 0.04485 0.00893 3.10144
cucumber 0.01394 0.00260 0.04327 0.01491 0.00456 4.00992
honeydew 0.00927 0.00199 0.14307 0.01113 0.00661 3.74467
mango 0.01032 0.00541 0.26746 0.03364 0.00558 3.41258
pineapple 0.00788 0.00859 0.19425 0.02236 0.00322 3.61273
potato 0.04174 0.00199 0.28089 0.02974 0.00984 3.29782
watermelon 0.01253 0.00859 0.11257 0.00932 0.00289 3.82197
tomato 0.02429 0.00401 0.08024 0.02056 0.00558 3.88410
orange 0.02619 0.00597 0.24156 0.08347 0.00661 3.43727
squash 0.01897 0.00479 0.06319 0.03534 0.00642 3.93434
corn 0.06590 0.02391 0.30537 0.05129 0.00713 3.17019
dates 0.04275 0.05644 1.24718 0.00848 0.02280 0.93946
pears 0.00787 0.00799 0.23654 0.04468 0.00310 3.50039
butter 0.01711 1.61410 0.00093 0 0.00044 0.74926
milk 0.06697 0.07399 0.07436 0 0.00823 3.66058
apples 0.00383 0.00718 0.23853 0.05023 0.00288 3.92306
cabbage 0.02901 0.00538 0.08462 0.04266 0.00959 3.84866
cauliflower 0.04007 0.00421 0.08181 0.04672 0.00793 3.83858
asparagus 0.04584 0.00397 0.07049 0.03884 0.00625 3.85896
sweet potato 0.03339 0.00601 0.38200 0.05607 0.01061 3.04213
 C, Siebels Equation using Moisture Content
Fruit/Vegetable =0.837+3.348M C,Total
banana =0.837+3.348* 0.7426 3.323
cucumber =0.837+3.348* 0.9601 4.051
honeydew =0.837+3.348* 0.8966 3.839
mango =0.837+3.348* 0.8171 3.573
pineapple =0.837+3.348* 0.865 3.733
potato =0.837+3.348* 0.7896 3.481
watermelon =0.837+3.348* 0.9151 3.901
tomato =0.837+3.348* 0.93 3.951
orange =0.837+3.348* 0.823 3.592
squash =0.837+3.348* 0.942 3.991
corn =0.837+3.348* 0.7596 3.380
dates =0.837+3.348* 0.225 1.590
pears =0.837+3.348* 0.8381 3.643
butter =0.837+3.348* 0.1794 1.438
milk =0.837+3.348* 0.8769 3.773
apples =0.837+3.348* 0.9393 3.982
cabbage =0.837+3.348* 0.9215 3.922
cauliflower =0.837+3.348* 0.9191 3.914
asparagus =0.837+3.348* 0.924 3.930
sweet potato =0.837+3.348* 0.7284 3.276

For the C value of selected food the specific heat of a food at temperature above its
freezing point can be obtained from the average of specific heat of food components. Thus
the specific heat of a food C may be determined where Ci-value is specific heat composition
of individual and Xi-value is the mass fraction of food components.

IV. CONCLUSION
Thermal properties of foods must be known to perform the various calculation in order
to design such as storage and to estimate process for refrigerating to store food and maintain its
marketable phase, heating or drying of foods as well. This thermal properties of food predicted
by using the composition and moisture data’s in conjunction to temperature-moisture
dependent mathematical models of thermal properties of 20 individual food constituents using
the model of Choi and Oko’s Equation and Siebel Equation. Therefore specific heat is used to
calculate heat load imposed in refrigeration by cooling or freezing of foods.
V. REFERENCE
 ASHRAE(2006), ASHRAE Handbook-Refrigeration SI., TabelleAlimenti.pdf,
Chapter 9-THERMAL PROPERTIES OF FOODS
 USDA (1975), Composition of foods, Agricultural Handbook 8. U.s Department
of agriculture, Washington D.C
 Holland et al. (1991), -The composition of foods, Royal Society of Chemistry
and Ministry of agriculture, Fisheries and Food, Cambridge ,U.K.