Developing an Effective Method to Determine the Heat Transfer Model in Fish Myofibrillar Protein Paste with Computer Simulation Considering the Phase Transition on Various Dimensions
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Myeong Gi Lee
Abstract
Numerical simulation was performed to evaluate thermal patterns of Alaska pollock (AP) surimi paste depending on the dimension and the phase transition of sol to gel during conventional water bath cooking. AP surimi paste (76 and 80 % moisture) was molded into 2, 3.5, and 5 cm cubes and heated at 90 °C. Three simulation models were developed: using average thermal properties in the cooking temperature range from 20 to 90 °C (model A); the thermal properties at the average temperature of each dimension (model B); and the thermal properties including the phase transition region of each dimension (model C). Model A showed a relatively large deviation between the simulation and experiment. Model B reflected the effect of dimension on gelation and showed better fitness (maximum RMSE=5.01 °C). The highest fitness (maximum RMSE=1.67 °C) was observed with model C reflecting both dimension difference and a phase transition.
Funding statement: This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through High Value-added Food Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA) (314047-2).
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©2016 by De Gruyter
Artikel in diesem Heft
- Frontmatter
- Editorial
- Special Issue “Selected Papers from the First International Food Operations & Processing Simulation Workshop – FoodOPS 2015 (September 21–23, 2015, Bergeggi, Italy)”
- Special Section: Articles from the first FoodOPS 2015
- Life Cycle Assessment of a New Feed Production Obtained by Wasted Flour Food Collected from the Distribution and Retail Phases
- Vendor-Managed Inventory Practice in the Supermarket Supply Chain
- Breakage Characteristics of Granulated Food Products for Prediction of Attrition during Lean-Phase Pneumatic Conveying
- Analysis, Simulation and Optimization of the Milking Process in a Cowshed for the Production of Parmigiano Reggiano
- Study and Optimization of a CO2 Sparger for Carbonated Beverages and Beer by Means of CFD Modeling
- CFD Analysis of Coffee Packaging in Capsules using Gas Flushing Modified Atmosphere Packaging
- Regular Research Articles
- Developing an Effective Method to Determine the Heat Transfer Model in Fish Myofibrillar Protein Paste with Computer Simulation Considering the Phase Transition on Various Dimensions
- A Comparative Modeling Study of Quince Infrared Drying and Evaluation of Quality Parameters
- Mechanical and Thermal Properties of Polyurethane Foams from Liquefied Sugar Beet Pulp
- Effect of Drying on Porous Characteristics of Orange Peel
Artikel in diesem Heft
- Frontmatter
- Editorial
- Special Issue “Selected Papers from the First International Food Operations & Processing Simulation Workshop – FoodOPS 2015 (September 21–23, 2015, Bergeggi, Italy)”
- Special Section: Articles from the first FoodOPS 2015
- Life Cycle Assessment of a New Feed Production Obtained by Wasted Flour Food Collected from the Distribution and Retail Phases
- Vendor-Managed Inventory Practice in the Supermarket Supply Chain
- Breakage Characteristics of Granulated Food Products for Prediction of Attrition during Lean-Phase Pneumatic Conveying
- Analysis, Simulation and Optimization of the Milking Process in a Cowshed for the Production of Parmigiano Reggiano
- Study and Optimization of a CO2 Sparger for Carbonated Beverages and Beer by Means of CFD Modeling
- CFD Analysis of Coffee Packaging in Capsules using Gas Flushing Modified Atmosphere Packaging
- Regular Research Articles
- Developing an Effective Method to Determine the Heat Transfer Model in Fish Myofibrillar Protein Paste with Computer Simulation Considering the Phase Transition on Various Dimensions
- A Comparative Modeling Study of Quince Infrared Drying and Evaluation of Quality Parameters
- Mechanical and Thermal Properties of Polyurethane Foams from Liquefied Sugar Beet Pulp
- Effect of Drying on Porous Characteristics of Orange Peel
