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.
|Number of pages||5|
|Journal||Journal of Food Science|
|Publication status||Published - 2002 Oct 1|
ASJC Scopus subject areas
- Food Science