Mathematical modeling of apparent specific heat capacity of Channel catfish with different microwave heating time

Abstract

Abstract Channel catfish fillets with different microwave heating time were evaluated by differential scanning calorimetry (DSC) and low field nuclear magnetic resonance (LF-NMR) to build suitable modelling of apparent specific heat capacity (Cp) ranging from − 60 ℃ ~ 90 ℃ (except the obvious phase change region from − 20 to 20 ℃). The content of bound water (Wb), immobilized water (Wi) and free water (Wf) were weighted calculated. Non-linear fitting of experimental data, the obtained empirical equation of Cp, temperature (T), Wb, Wi and Wf of samples was: Cp = (a + bwb + cwi + dwf + eT)/(1 +fwb +gwi +hwf). The equation was in good correlation (R2 >0.95) with the experiment data and could provide a basis for improvement of processing paraments.Practical Application: It could provide a theoretical basis for processed parameters selection of prefabricated fish and predict thermal properties of fish.