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Thermal Processing Affects Properties of Commercial Shrimp and Scallops
Author(s) -
MURAKAMI EDGAR G.
Publication year - 1994
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.1365-2621.1994.tb06938.x
Subject(s) - shrimp , thermal conductivity , gravimetric analysis , moisture , thermal , fishery , scallop , materials science , chemistry , composite material , biology , thermodynamics , physics , organic chemistry
Commercial shrimp and scallops were blanched, cooked and canned and their thermal conductivity, density and volumetric expansion were measured. Thermal conductivity was measured with a line‐heat source technique while density and volumetric expansion were determined with a gravimetric method. Shrimp and scallops lost moisture and shrunk by <30 and 50%, respectively. Thermal conductivities decreased by <5%, whereas densities increased by 4%.