Developing an Accurate Heat Transfer Simulation Model of Alaska Pollock Surimi Paste by Estimating the Thermal Diffusivities at Various Moisture and Salt Contents
Author:
Affiliation:
1. Food Science and Biotechnology, Kangwon National University, Kangwondaehak-gil 1, Chuncheon Gangwon-do 200-701, Korea (the Republic of)
2. Oregon State University, OSU Seafood Research and Education Center, 2001 Marine Dr. #253Astoria, USA
Abstract
Publisher
Walter de Gruyter GmbH
Subject
Engineering (miscellaneous),Food Science,Biotechnology
Link
https://www.degruyter.com/document/doi/10.1515/ijfe-2018-0055/pdf
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4. Thermal properties of restructured beef snack sticks throughout smokehouse processing;LWT-Food Sci Technol,1999
5. Thermophysical properties of processed meat and poultry products;J Food Eng,2008
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