Developing an Accurate Heat Transfer Simulation Model of Alaska Pollock Surimi Paste by Estimating the Thermal Diffusivities at Various Moisture and Salt Contents
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 (R2 > 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.
Acknowledgements
This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through Agro and Livestock Products Safety· Flow Management Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA) [grant number 318079-2].
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Articles in the same Issue
- Editorial
- Special issue “Selected papers from the International Food Operations & Processing Simulation Workshop”
- Articles
- Economic Assessment of Pig Meat Processing and Cutting Production by Simulation
- A Simulation-Based Tool to Support Decision-Making in Logistics Design of a Can Packaging Line
- Word of Mouth, Viral Marketing and Open Data: A Large-Scale Simulation for Predicting Opinion Diffusion on Ethical Food Consumption
- Development of a Dynamic Information Fractal Framework to Monitor and Optimise Sustainability in Food Distribution Network
- Estimating the Impact of Blockchain Adoption in the Food Processing Industry and Supply Chain
- Developing a Linearization Method to Determine Optimum Blending for Surimi with Varied Moisture Contents Using Linear Programming
- Developing an Accurate Heat Transfer Simulation Model of Alaska Pollock Surimi Paste by Estimating the Thermal Diffusivities at Various Moisture and Salt Contents
- Utilisation of the REA-method to a Convective Drying of Apple Rings at Ambient Temperature
- Shelf life analysis of a ricotta packaged using Modified Atmosphere Packaging or High Pressure Processing
Articles in the same Issue
- Editorial
- Special issue “Selected papers from the International Food Operations & Processing Simulation Workshop”
- Articles
- Economic Assessment of Pig Meat Processing and Cutting Production by Simulation
- A Simulation-Based Tool to Support Decision-Making in Logistics Design of a Can Packaging Line
- Word of Mouth, Viral Marketing and Open Data: A Large-Scale Simulation for Predicting Opinion Diffusion on Ethical Food Consumption
- Development of a Dynamic Information Fractal Framework to Monitor and Optimise Sustainability in Food Distribution Network
- Estimating the Impact of Blockchain Adoption in the Food Processing Industry and Supply Chain
- Developing a Linearization Method to Determine Optimum Blending for Surimi with Varied Moisture Contents Using Linear Programming
- Developing an Accurate Heat Transfer Simulation Model of Alaska Pollock Surimi Paste by Estimating the Thermal Diffusivities at Various Moisture and Salt Contents
- Utilisation of the REA-method to a Convective Drying of Apple Rings at Ambient Temperature
- Shelf life analysis of a ricotta packaged using Modified Atmosphere Packaging or High Pressure Processing