A model of heat transfer coefficients over steam-cooked surimi paste

A. Su; Edward Kolbe; Jae W. Park

doi:10.1300/J030v08n03_04

A model of heat transfer coefficients over steam-cooked surimi paste

A. Su, Edward Kolbe, Jae W. Park

Department of Food Technology

Research output: Contribution to journal › Article › peer-review

7 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	39-53
Number of pages	15
Journal	Journal of Aquatic Food Product Technology
Volume	8
Issue number	3
DOIs	https://doi.org/10.1300/J030v08n03_04
Publication status	Published - 1999 Sept 1

Bibliographical note

Funding 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:
Copyright 2017 Elsevier B.V., All rights reserved.

Keywords

Heat transfer coefficient
Modeling
Surimi

ASJC Scopus subject areas

Food Science
Aquatic Science

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10.1300/J030v08n03_04

Cite this

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abstract = "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.",

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note = "Funding 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: Copyright 2017 Elsevier B.V., All rights reserved.",

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A model of heat transfer coefficients over steam-cooked surimi paste

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

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