THERMOPHYSICAL PROPERTIES OF SURIMI PASTE AT COOKING TEMPERATURE

Thermal conductivity, specific hear and density of Pacific whiting sur imi paste with 74, 78, 80 and 84% moisture content were measured and m odelled over the cooking temperature range. Thermal conductivity and s pecific heat were measured using a linear heat source probe and differ ential scanning calorimetry (DSC), respectively. Both thermal conducti vity and specific heat were found to increase with increasing moisture content and temperature. Surimi density was found to decrease with in creasing moisture content and temperature. Empirical models, based on quadratic functions of temperature and moisture content, were fitted t o the experimental data for each property. (C) 1997 Elsevier Science L imited.