Developing an Accurate Heat Transfer Simulation Model of Alaska Pollock Surimi Paste by Estimating the Thermal Diffusivities at Various Moisture and Salt Contents
Abstract Alaska pollock (AP) surimi paste was prepared (0–3% salt and 76–84% moisture). The density, specific heat, and thermal conductivity were measured and modelled in temperatures between 25 and 90 °C ( R 2 > 0.92). The thermal diffusivity (α) function showed a strong dependence on the mo...
Published in: | International Journal of Food Engineering |
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Walter de Gruyter GmbH
2019
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Online Access: | http://dx.doi.org/10.1515/ijfe-2018-0055 https://www.degruyter.com/view/journals/ijfe/ahead-of-print/article-10.1515-ijfe-2018-0055/article-10.1515-ijfe-2018-0055.xml https://www.degruyter.com/document/doi/10.1515/ijfe-2018-0055/pdf |
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crdegruyter:10.1515/ijfe-2018-0055 2023-05-15T13:09:20+02:00 Developing an Accurate Heat Transfer Simulation Model of Alaska Pollock Surimi Paste by Estimating the Thermal Diffusivities at Various Moisture and Salt Contents Park, Hyeon W. Lee, Myeong G. Park, Jae W. Yoon, Won B. 2019 http://dx.doi.org/10.1515/ijfe-2018-0055 https://www.degruyter.com/view/journals/ijfe/ahead-of-print/article-10.1515-ijfe-2018-0055/article-10.1515-ijfe-2018-0055.xml https://www.degruyter.com/document/doi/10.1515/ijfe-2018-0055/pdf unknown Walter de Gruyter GmbH International Journal of Food Engineering volume 0, issue 0 ISSN 1556-3758 Engineering (miscellaneous) Food Science Biotechnology journal-article 2019 crdegruyter https://doi.org/10.1515/ijfe-2018-0055 2022-04-14T04:59:21Z Abstract Alaska pollock (AP) surimi paste was prepared (0–3% salt and 76–84% moisture). The density, specific heat, and thermal conductivity were measured and modelled in temperatures between 25 and 90 °C ( R 2 > 0.92). The thermal diffusivity (α) function showed a strong dependence on the moisture content and a unique salt dependence at 84% of the moisture content and applied to the heat transfer simulation of surimi paste. The simulation model coupled with the empirical thermal properties accurately predicted the heat penetration curves during heating with RMSE values ranging from 0.43 to 1.22 °C. The salt dependence on thermal diffusivity was identified and modeled only at 84% moisture content. With a model for 84% moisture content, the RMSE value of 3% salt content decreased from 1.11 °C to 0.56 °C. This study demonstrated that an accurate prediction of the heat transfer of the surimi paste needs to be coupled with the nonlinear thermal diffusivity functions. Article in Journal/Newspaper alaska pollock Alaska De Gruyter (via Crossref) International Journal of Food Engineering 0 0 |
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Engineering (miscellaneous) Food Science Biotechnology |
spellingShingle |
Engineering (miscellaneous) Food Science Biotechnology Park, Hyeon W. Lee, Myeong G. Park, Jae W. Yoon, Won B. Developing an Accurate Heat Transfer Simulation Model of Alaska Pollock Surimi Paste by Estimating the Thermal Diffusivities at Various Moisture and Salt Contents |
topic_facet |
Engineering (miscellaneous) Food Science Biotechnology |
description |
Abstract Alaska pollock (AP) surimi paste was prepared (0–3% salt and 76–84% moisture). The density, specific heat, and thermal conductivity were measured and modelled in temperatures between 25 and 90 °C ( R 2 > 0.92). The thermal diffusivity (α) function showed a strong dependence on the moisture content and a unique salt dependence at 84% of the moisture content and applied to the heat transfer simulation of surimi paste. The simulation model coupled with the empirical thermal properties accurately predicted the heat penetration curves during heating with RMSE values ranging from 0.43 to 1.22 °C. The salt dependence on thermal diffusivity was identified and modeled only at 84% moisture content. With a model for 84% moisture content, the RMSE value of 3% salt content decreased from 1.11 °C to 0.56 °C. This study demonstrated that an accurate prediction of the heat transfer of the surimi paste needs to be coupled with the nonlinear thermal diffusivity functions. |
format |
Article in Journal/Newspaper |
author |
Park, Hyeon W. Lee, Myeong G. Park, Jae W. Yoon, Won B. |
author_facet |
Park, Hyeon W. Lee, Myeong G. Park, Jae W. Yoon, Won B. |
author_sort |
Park, Hyeon W. |
title |
Developing an Accurate Heat Transfer Simulation Model of Alaska Pollock Surimi Paste by Estimating the Thermal Diffusivities at Various Moisture and Salt Contents |
title_short |
Developing an Accurate Heat Transfer Simulation Model of Alaska Pollock Surimi Paste by Estimating the Thermal Diffusivities at Various Moisture and Salt Contents |
title_full |
Developing an Accurate Heat Transfer Simulation Model of Alaska Pollock Surimi Paste by Estimating the Thermal Diffusivities at Various Moisture and Salt Contents |
title_fullStr |
Developing an Accurate Heat Transfer Simulation Model of Alaska Pollock Surimi Paste by Estimating the Thermal Diffusivities at Various Moisture and Salt Contents |
title_full_unstemmed |
Developing an Accurate Heat Transfer Simulation Model of Alaska Pollock Surimi Paste by Estimating the Thermal Diffusivities at Various Moisture and Salt Contents |
title_sort |
developing an accurate heat transfer simulation model of alaska pollock surimi paste by estimating the thermal diffusivities at various moisture and salt contents |
publisher |
Walter de Gruyter GmbH |
publishDate |
2019 |
url |
http://dx.doi.org/10.1515/ijfe-2018-0055 https://www.degruyter.com/view/journals/ijfe/ahead-of-print/article-10.1515-ijfe-2018-0055/article-10.1515-ijfe-2018-0055.xml https://www.degruyter.com/document/doi/10.1515/ijfe-2018-0055/pdf |
genre |
alaska pollock Alaska |
genre_facet |
alaska pollock Alaska |
op_source |
International Journal of Food Engineering volume 0, issue 0 ISSN 1556-3758 |
op_doi |
https://doi.org/10.1515/ijfe-2018-0055 |
container_title |
International Journal of Food Engineering |
container_volume |
0 |
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0 |
_version_ |
1766173290384064512 |