Study on thermal penetration in food under proocessing: Case study of tuna for apply in food industry
1999
Amphawan Tansakun(King Mongkut's Univ. of Technology Thonburi, Bangkok (Thailand). Institute for Scientific and Technology Research and Services)
Objective of this research is to suggest appropriate method to predict temperature profile in food substances considering the effect of shape, structure and composition. The project considered 2-layer composite cylindrical shaped food substances having various compositions and different thermal properties. Generally, the heat transfer phenomena during food processing is unsteady state process. The essential property of a material that indicates thermal penetration potential of the material is the thermal diffusivity which depends on the compositions of food. This research studied three different mathematical models to predict temperature profile in food materials. The three models assumed that the materials can be model as single infinite cylinder (Model 1), 2-layer composite infinite cylinder (Model 2) or single finite cylinder (Model 3), For the effect of shape on cylindrical shaped food substances, selecting a proper model depends on the ration of diameter and length (D/L) and the position distance from the center (x/x0) of the cylinder. On the effect of nonhomogeneity of materials in the case of 2-layer composite material which contain different compositions, the effect of homogeneity of material on the heat transfer depends on the ratio of inner and outer diameters of the cylinder (rh/ro). On the effect of composition, it was recommended that model which consider only water content such as martens model be used for food substances with water content greater than 40 percents. For low water content, the effect of composition is important and model such as that of Choi should be used. For cooked tuna with water content greater than 40 percents, Martens model was used with Model 1 and found to be a suitable model for tuna.
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