Analysis of Heat Transfer in Surimi Paste Heated by Conventional and Ohmic Means
Author:
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Reference15 articles.
1. Thermophysical properties of surimi paste at cooking temperature
2. The use of direct resistance heating in the food industry
3. A finite-element analysis of heat generation and transfer during ohmic heating of food
4. Electrical resistance heating of foods
5. Yield and Composition of Surimi from Pacific Whiting (Merluccius productus) and the Effect of Various Protein Additives on Gel Strength
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1. Design, fabrication, and validation of ohmic heater to process green mussel meat;Journal of Food Processing and Preservation;2021-04-23
2. Developing an Accurate Heat Transfer Simulation Model of Alaska Pollock Surimi Paste by Estimating the Thermal Diffusivities at Various Moisture and Salt Contents;International Journal of Food Engineering;2019-09-17
3. Developing an Effective Method to Determine the Heat Transfer Model in Fish Myofibrillar Protein Paste with Computer Simulation Considering the Phase Transition on Various Dimensions;International Journal of Food Engineering;2016-11-01
4. The potential of ohmic heating as an alternative to steam for heat processing shrimps;Innovative Food Science & Emerging Technologies;2016-10
5. Ohmic Heating of Muscle Foods (Meat, Poultry, and Fish Products);Ohmic Heating in Food Processing;2014-02-14
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