An accurate prediction of cooking time for surimi products necessitates a study of the variable heat transfer coefficient (h). Three different methods including the inverse method, the lumped mass method and the heat flux method were used to determine the coefficients. Comparisons between simulated and measured temperature distribution histories indicated that the inverse method, a nonlinear regression procedure, gave a relatively accurate estimation of the heat transfer coefficients. However, the lumped mass method and the heat flux method overestimated the coefficients.
Bibliographical noteFunding Information:
A. Su, MS, is affiliated with IMI Cornelius, Inc., Mason City, IA. Edward Kolbe, PhD, is Professor, Department of Bioresource Engineering, Oregon State University, Food Innovation Center, 1207 NW Naito Parkway, Suite 154, Portland, OR 97209-2834. Jae W. Park, PhD, Professor, Department of Food Science and Technology, Oregon State University Seafood Laboratory, Astoria, OR 97103. Address correspondence to Dr. Kolbe at the above address. This work was supported by grant no. NA36RG0451 (project no. R/SF-7) from the National Oceanic and Atmospheric Administration to the Oregon State University Sea Grant College Program and by appropriations made by the Oregon State legislature. The views expressed herein are those of the authors and do not necessarily reflect the views of NOAA or any of its subagencies.
Copyright 2017 Elsevier B.V., All rights reserved.
- Heat transfer coefficient
ASJC Scopus subject areas
- Food Science
- Aquatic Science