A model of heat transfer coefficients over steam-cooked surimi paste

A. Su, Edward Kolbe, Jae W. Park

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

An accurate prediction of cooking time for surimi products necessitates a study of the variable heat transfer coefficient (h). Three different methods including the inverse method, the lumped mass method and the heat flux method were used to determine the coefficients. Comparisons between simulated and measured temperature distribution histories indicated that the inverse method, a nonlinear regression procedure, gave a relatively accurate estimation of the heat transfer coefficients. However, the lumped mass method and the heat flux method overestimated the coefficients.

Original languageEnglish
Pages (from-to)39-53
Number of pages15
JournalJournal of Aquatic Food Product Technology
Volume8
Issue number3
DOIs
Publication statusPublished - 1999 Sep 1
Externally publishedYes

Fingerprint

surimi
heat transfer coefficient
Steam
Ointments
steam
heat transfer
Hot Temperature
heat flux
methodology
heat
method
Cooking
cooking
history
prediction
Temperature

Keywords

  • Heat transfer coefficient
  • Modeling
  • Surimi

ASJC Scopus subject areas

  • Food Science
  • Aquatic Science

Cite this

A model of heat transfer coefficients over steam-cooked surimi paste. / Su, A.; Kolbe, Edward; Park, Jae W.

In: Journal of Aquatic Food Product Technology, Vol. 8, No. 3, 01.09.1999, p. 39-53.

Research output: Contribution to journalArticle

Su, A. ; Kolbe, Edward ; Park, Jae W. / A model of heat transfer coefficients over steam-cooked surimi paste. In: Journal of Aquatic Food Product Technology. 1999 ; Vol. 8, No. 3. pp. 39-53.
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