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
-
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).
References
1. Park JW, Lin TM. Surimi: manufacturing and evaluation. In: Park JW, editor, Surimi and surimi seafood. Boca Raton: Taylor and Francis Publishers, 2005:33–106.10.1201/9781420028041.ch2Search in Google Scholar
2. Tabilo-Munizaga G, Barbosa-Cánovas GV. Color and textural parameters of pressurized and heat-treated surimi gels as affected by potato starch and egg white. Food Res Int 2004;37(8):767–75.10.1016/j.foodres.2004.04.001Search in Google Scholar
3. Lee MC. Surimi process technology. Food Technol 1984;38(11):69–80.Search in Google Scholar
4. Anandharamakrishnan C. Computational fluid dynamics (CFD) – Applications for the food industry. Indian Food Ind 2003;22(6):62–8.Search in Google Scholar
5. Hong YK, Uhm JT, Yoon WB. Using numerical analysis to develop and evaluate the method of high temperature Sous‐Vide to soften carrot texture in different‐sized packages. J Food Sci 2014;79(4):E546–61.10.1111/1750-3841.12427Search in Google Scholar
6. Norton T, Sun DW. Computational fluid dynamics (CFD) – an effective and efficient design and analysis tool for the food industry: a review. Trends Food Sci Technol 2006;17(11):600–20.10.1016/j.tifs.2006.05.004Search in Google Scholar
7. Scott GM, Richardson P. The application of computational fluid dynamics in the food industry. Trends Food Sci Technol 1997;8(4):119–24.10.1016/S0924-2244(97)01028-5Search in Google Scholar
8. Abudagga Y, Kolbe E. Thermophysical properties of surimi paste at cooking temperature. J Food Eng 1997;32(3):325–37.10.1016/S0260-8774(97)00054-XSearch in Google Scholar
9. Choi Y. Effects of temperature and composition on the thermal properties of foods. Food Eng Process Appl 1986;1:93–101.Search in Google Scholar
10. Wang DQ, Kolbe E. Thermal properties of surimi analyzed using DSC. J Food Sci 1991;56(2):302–8.10.1111/j.1365-2621.1991.tb05267.xSearch in Google Scholar
11. Hamdami N, Y M,J, Le Bail A. Effective thermal conductivity of a high porosity model food at above and sub-freezing temperatures. Int J Refrig 2003;26(7):809–16.10.1016/S0140-7007(03)00051-3Search in Google Scholar
12. Kumumcuoglu S, Tavman S, Nesvadba P, Tavman IH. Thermal conductivity measurements of a traditional fermented dough in the frozen state. J Food Eng 2007;78(3):1079–82.10.1016/j.jfoodeng.2005.12.020Search in Google Scholar
13. Farago O, Kantor Y. Entropic elasticity at the sol-gel transition. Europhys Lett 2002;57(3):458.10.1209/epl/i2002-00482-6Search in Google Scholar
14. Karunakar B, Mishra SK, Bandyopadhyay S. Specific heat and thermal conductivity of shrimp meat. J Food Eng 1998;37(3):345–51.10.1016/S0260-8774(98)00071-5Search in Google Scholar
15. Pan Z, Singh RP. Physical and thermal properties of ground beef during cooking. LWT Food Sci Technol 2001;34(7):437–44.10.1006/fstl.2001.0762Search in Google Scholar
16. Yoon WB, Park JW, Kim BY. Linear programming in blending various components of surimi seafood. J Food Sci 1997;62(3):561–4.10.1111/j.1365-2621.1997.tb04430.xSearch in Google Scholar
17. Yoon WB, Park JW. Analysis of stress–strain behavior of Alaska pollock surimi paste at constant moisture content. J Texture Stud 2011;42(6):430–4.10.1111/j.1745-4603.2011.00303.xSearch in Google Scholar
18. Hunt A, Getty KJ, Park JW. Development of temperature tolerant surimi gels using starch–protein interactions. J Food Qual 2010;33(s1):119–36.10.1111/j.1745-4557.2010.00303.xSearch in Google Scholar
19. Mahapatra AK, Melton SL, Isang EM. Effect of moisture content on thermal properties of cowpea flours. Agric Eng Int CIGR J 2013;15(2):251–5.Search in Google Scholar
20. Geankoplis CJ. Transport processes and separation process principles (includes unit operations, 4th ed. New Jersey: Prentice Hall, 2003:1056.Search in Google Scholar
21. Augusto PE, Soares B, Chiu MC, Gonçalves LA. Modelling the effect of temperature on the lipid solid fat content (SFC). Food Res Int 2012;45(1):132–5.10.1016/j.foodres.2011.10.026Search in Google Scholar
22. Kok TN, Park JW. Elucidating factors affecting floatation of fish ball. J Food Sci 2006;71(6):297–302.10.1111/j.1750-3841.2006.00093.xSearch in Google Scholar
23. Ziegler GR, Acton JC. Mechanisms of gel formation by proteins of muscle tissue. Food Technol 1984;38(5):77–82.Search in Google Scholar
24. Pitchai K, Chen J, Birla S, Gonzalez R, Jones D, Subbiah J. A microwave heat transfer model for a rotating multi-component meal in a domestic oven: development and validation. J Food Eng 2014;128:60–71.10.1016/j.jfoodeng.2013.12.015Search in Google Scholar
25. Engel T, Reid P. Physical chemistry. San Francisco, CA: Pearson Education Inc., 2006.Search in Google Scholar
26. Noel TR, Ring SG. A study of the heat capacity of starch/water mixtures. Carbohydr Res 1992;227:203–13.10.1016/0008-6215(92)85072-8Search in Google Scholar
27. Sopade PA, Legrys GA. Specific heat capacity of starch-sucrose systems. Food Control 1991;2(1):50–2.10.1016/0956-7135(91)90118-GSearch in Google Scholar
28. Taiwo KA, Akanbi CT, Ajibola OO. Thermal properties of ground and hydrated cowpea. J Food Eng 1996;29(3–4):249–56.10.1016/0260-8774(95)00056-9Search in Google Scholar
29. Marcotte M, Taherian AR, Karimi Y. Thermophysical properties of processed meat and poultry products. J Food Eng 2008;88(3):315–22.10.1016/j.jfoodeng.2008.02.016Search in Google Scholar
30. Hsieh YL, Regenstein JM, Rao MA. Gel point of whey and egg proteins using dynamic rheological data. J Food Sci 1993;58(1):116–19.10.1111/j.1365-2621.1993.tb03223.xSearch in Google Scholar
31. Raikos V, Campbell L, Euston SR. Rheology and texture of hen’s egg protein heat-set gels as affected by pH and the addition of sugar and/or salt. Food Hydrocolloids 2007;21(2):237–44.10.1016/j.foodhyd.2006.03.015Search in Google Scholar
32. Liu R, Zhao S, Liu Y, Yang H, Xiong S, Xie B, et al. Effect of pH on the gel properties and secondary structure of fish myosin. Food Chem 2010;121(1):196–202.10.1016/j.foodchem.2009.12.030Search in Google Scholar
33. Angsupanich K, Edde M, Ledward DA. Effects of high pressure on the myofibrillar proteins of cod and turkey muscle. J Agric Food Chem 1999;47(1):92–9.10.1021/jf980587pSearch in Google Scholar
34. Abudagga Y, Kolbe E. Analysis of heat transfer in surimi paste heated by conventional and ohmic means. J. Aquat Food Prod Technol 2000;9(2):43–54.10.1300/J030v09n02_05Search in Google Scholar
35. Raghavan SR, Cipriano BH. Gel formation: phase diagrams using tabletop rheology and calorimetry. In: Terech P and Weiss RG, editors. Molecular gels. Netherlands: Springer, 2006:241–52.10.1007/1-4020-3689-2_9Search in Google Scholar
36. Nicklason PM, Pigott GM. Simultaneous heating, forming and extruding of surimi-based products. J Food Eng 1989;91(3):219–29.10.1016/0260-8774(89)90042-3Search in Google Scholar
37. Belibagli KB, Speers RA, Paulson AT. Thermophysical properties of silver hake and mackerel surimi at cooking temperatures. J Food Eng 2003;60(4):439–48.10.1016/S0260-8774(03)00067-0Search in Google Scholar
©2016 by De Gruyter
Articles in the same Issue
- 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
Articles in the same Issue
- 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
