The latent heat of fusion in solute laden aqueous solutions is an important parameter in modeling and optimizing of various low temperature applications in biomedicine as well as in the food industry. It is widely reported in literature that the amount of `freezable' water (or water that changes phase during freezing) is less than the total water content, by an amount denoted as the "bound" or `unfreezable' water (Moran, 1926; Cooke and Kuntz, 1974). Fennema et al. (1973; pp. 63-66) state that during freezing of food substances the latent heat of fusion should be assumed as approx 80
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