Temperature prediction during thermal processing of surimi seafood

J. Jaczynski, Jae W. Park

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)


An interactive temperature prediction for surimi seafood was constructed and validated. The prediction model showed good agreement with experimental temperature profiles. The heat transfer coefficient (h) decreased with an increase of temperature difference (ΔT) between the sample surface and the water bath. The h had an effect on the convective heat transfer, resulting in a slower overall heat transfer at the beginning of heating. Thermal diffusivity (α) of surimi seafood was determined from experimental temperature profiles. The α increased slightly as the temperature difference (ΔT) between sample and water bath increased. The low α observed at small ΔT reduced conduction, resulting in a slower overall heat transfer.

Original languageEnglish
Pages (from-to)3053-3057
Number of pages5
JournalJournal of Food Science
Issue number8
Publication statusPublished - 2002 Oct


  • Heat transfer coefficient
  • Surimi seafood
  • Temperature predictions
  • Thermal diffusivity
  • Thermal processing

ASJC Scopus subject areas

  • Food Science


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