THERMAL-PROCESSING AFFECTS PROPERTIES OF COMMERCIAL SHRIMP AND SCALLOPS

Commercial shrimp and scallops were blanched, cooked and canned and th eir thermal conductivity, density and volumetric expansion were measur ed. Thermal conductivity was measured with a line-heat source techniqu e while density and volumetric expansion were determined with a gravim etric method. Shrimp and scallops lost moisture and shrunk by <30 and 50%, respectively. Thermal conductivities decreased by <5%, whereas de nsities increased by less than or equal to 4%.