Freezing is a method used by the food industry to extend the shelf life of pulp and juices. This work aims to predict, by models provided by literature, the values of apparent specific heat and enthalpy based on the thermophysical properties of jussara composition and the freezing point depression models as a function of temperature during the phase change. In the -1.1 to -40 ºC range, the apparent specific heat and enthalpy values changed from 7.93 to 1.67 kJ kg−1 ºC−1 and 318 to 0 kJ kg−1, respectively. Additionally, the formation of ice glass was calculated by considering three fractions: freezable water (free water), ice, and bound water. The estimated bound water content was 0.1363 kg water kg−1 db. The phase diagrams of the ice glass of jussara pulp were also elaborated.
Barrientos et al. (Thu,) studied this question.