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Thermal Conductivity of Surimi–Measurement and Modeling
Author(s) -
WANG DEQIAN,
KOLBE EDWARD
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03901.x
Subject(s) - cryoprotectant , thermal conductivity , thermal , atmospheric temperature range , chemistry , thermodynamics , materials science , analytical chemistry (journal) , chromatography , composite material , physics , fishery , cryopreservation , biology , embryo
To measure temperature‐dependent thermal conductivity of surimi, a line‐source probe system was developed. Effects of test conditions and sample history were investigated. Thermal conductivity of Alaska pollock surimi having 0, 4, 6, 8, and 12% cryoprotectant levels was measured in the range ‐40 to 30°C. Thermal conductivity of surimi has a relatively weak dependence upon cryoprotectant level when water content of the sample is controlled at 80.3%. From measured data, the Schwartzberg model and its modification were selected for future prediction. Three parameters in the model, T i , B, and K′ f had a linear variation with cryoprotectant concentration.