Thermophysical properties of surimi paste at cooking temperature

Thermal conductivity, specific hear and density of Pacific whiting surimi paste with 74, 78, 80 and 84% moisture content were measured and modelled over the cooking temperature range. Thermal conductivity and specific heat were measured using a linear heat source probe and differential scanning calorimetry (DSC), respectively. Both thermal conductivity and specific heat were found to increase with increasing moisture content and temperature. Surimi density was found to decrease with increasing moisture content and temperature. Empirical models, based on quadratic functions of temperature and moisture content, were fitted to the experimental data for each property. (C) 1997 Elsevier Science Limited.