Developing an Accurate Heat Transfer Simulation Model of Alaska Pollock Surimi Paste by Estimating the Thermal Diffusivities at Various Moisture and Salt Contents

• Published in: International Journal of Food Engineering
• Main Authors: Park, Hyeon W., Lee, Myeong G., Park, Jae W., Yoon, Won B.
• Format: Article in Journal/Newspaper
• Language: unknown
• Published: Walter de Gruyter GmbH 2019
• Subjects: Engineering (miscellaneous); Food Science; Biotechnology; alaska pollock; Alaska
• 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

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.