Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Prediction of Thermal Diffusivities of Fish Meat Paste Products 3. Influence of Heating Medium on the Thermal Diffusivities

연제품류의 열확산도 추정에 관한 연구 3. 가열매체의 열확산도에 대한 영향

  • HAN Bong-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • CHOI Soo-Il (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • KIM Jong-Chul (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • BAE Tae-Jin (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • CHO Hyun-Duk (Department of Food Science and Technology, National Fisheries University of Pusan)
  • 한봉호 (부산수산대학 식품공학과) ;
  • 최수일 (부산수산대학 식품공학과) ;
  • 김종철 (부산수산대학 식품공학과) ;
  • 배태진 (부산수산대학 식품공학과) ;
  • 조현덕 (부산수산대학 식품공학과)
  • Published : 1988.12.01
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Abstract

In this paper, the influence of heating medium on the thermal diffusivities of fish meat paste products was studied. Model products were heated in boiling water, saturated steam and soybean oil. The differences in temperature raise of the products were interpreted with Biot number of the products. Because of the large overall heat transfer coefficient of heating medium, the temperature raise of the products in boiling water and saturated steam was fast and the Biot number of the products could be recognized as infinite. But the temperature raise of the products in soybean oil was slow and the Biot number of the products was less than 50.

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