Thermal Conductivity of Surimi–Measurement and Modeling

Journal of Food Science - Tập 55 Số 5 - Trang 1217-1221 - 1990
De-Qian Wang1, Edward Kolbe1
1Authors Wang and Kolbe are affiliated with the Agricultural Engineering Dept., Oregon State Univ., Corvallis, OR 97331.

Tóm tắt

ABSTRACTTo measure temperature‐dependent thermal conductivity of surimi, a line‐source probe system was developed. Effects of test conditions and sample history were investigated. Thermal conductivity of Alaska pollock surimi having 0, 4, 6, 8, and 12% cryoprotectant levels was measured in the range ‐40 to 30°C. Thermal conductivity of surimi has a relatively weak dependence upon cryoprotectant level when water content of the sample is controlled at 80.3%. From measured data, the Schwartzberg model and its modification were selected for future prediction. Three parameters in the model, Ti, B, and K′f had a linear variation with cryoprotectant concentration.

Từ khóa


Tài liệu tham khảo

Boose J.R., 1967, Thermal properties of frozen sucrose solutions

Dickerson R.W., 1969, Food Process Engineering, 395

Fennema O.R., 1973, Low‐Temperature Preservation of Foods and Living Matter

Heldman D.R., 1974, Predicting the relationship between unfrozen water fraction and temperature during food freezing using freezing point depression, Trans, of ASAE, 17

Heldman D.R., 1982, Food properties during freezing, Food Technol, 92

Ingersoll L.R., 1954, Heat Conduction with Engineering and Geological Applications

Lampila L.E., 1988, Virginia Seafood Agricultural Experiment Station

Murakami E.G., 1988, PC‐based thermal property probe apparatus

Murakami E.G., 1985, An interactive computer program for predicting thermal properties

10.1016/B978-0-12-395737-5.50049-4

10.1016/S0011-2240(67)80005-1

10.1111/j.1365-2621.1981.tb15335.x

Reid D., 1988, Private communication

Sastry S., 1987, Private communication

Schwartzberg H.G., 1977, Proc. of IIR

Schwartzberg H.G., 1983, Mathematical analysis of the freezing and thawing of foods–Compilation of Readings and Problems in Food Engineering

Schwartzberg H.G., 1989, Private communication

Succar J., 1985, Estimation of thermophysical properties of food at freezing temperatures, ASHRAE Trans, 91

Succar J., 1983, Empirical formulae for predicting thermal physical properties of food at freezing or defrosting temperatures, Lebensm.-Wiss. u. -Technol, 16, 326

Sweat V.E., 1976, A Miniature Thermal Conductivity Probe for Foods

Sweat V.E., 1985, Thermal conductivity of food: present state of the data, ASHRAE Trans. US, 91

10.13031/2013.36786

Welty J.R., 1984, Fundamentals of Momentum, Heat, and Mass Transfer