Temperature prediction during thermal processing of surimi seafood

J. Jaczynski, Jae W. Park

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

An interactive temperature prediction for surimi seafood was constructed and validated. The prediction model showed good agreement with experimental temperature profiles. The heat transfer coefficient (h) decreased with an increase of temperature difference (ΔT) between the sample surface and the water bath. The h had an effect on the convective heat transfer, resulting in a slower overall heat transfer at the beginning of heating. Thermal diffusivity (α) of surimi seafood was determined from experimental temperature profiles. The α increased slightly as the temperature difference (ΔT) between sample and water bath increased. The low α observed at small ΔT reduced conduction, resulting in a slower overall heat transfer.

Original languageEnglish
Pages (from-to)3053-3057
Number of pages5
JournalJournal of Food Science
Volume67
Issue number8
Publication statusPublished - 2002 Oct 1
Externally publishedYes

Fingerprint

Seafood
surimi
seafoods
heat transfer
Hot Temperature
heat treatment
temperature profiles
Temperature
prediction
thermal diffusivity
temperature
Baths
heat transfer coefficient
water
Water
heat
sampling
Heating

ASJC Scopus subject areas

  • Food Science

Cite this

Temperature prediction during thermal processing of surimi seafood. / Jaczynski, J.; Park, Jae W.

In: Journal of Food Science, Vol. 67, No. 8, 01.10.2002, p. 3053-3057.

Research output: Contribution to journalArticle

Jaczynski, J & Park, JW 2002, 'Temperature prediction during thermal processing of surimi seafood', Journal of Food Science, vol. 67, no. 8, pp. 3053-3057.
Jaczynski, J. ; Park, Jae W. / Temperature prediction during thermal processing of surimi seafood. In: Journal of Food Science. 2002 ; Vol. 67, No. 8. pp. 3053-3057.
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