Measurement of Thermophysical Properties and Selection of Prediction Model for Selected Seafood

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  • MURAMATSU Yoshiki
    Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture
  • SAKAGUCHI Eiichiro
    Department of Bioproduction and Environment Engineering, Faculty of Regional Environment Science, Tokyo University of Agriculture
  • ORIKASA Takahiro
    Department of Environmental Sciences, School of Food, Agricultural and Environmental Sciences, Miyagi University
  • NAGASHIMA Toshio
    Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture
  • TAGAWA Akio
    Graduate School of Horticulture, Chiba University

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Other Title
  • 水産物の熱物性値の測定と推算モデルの選定
  • スイサンブツ ノ ネツ ブッセイチ ノ ソクテイ ト スイサン モデル ノ センテイ

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Abstract

<p>　The thermophysical properties (thermal conductivity, thermal diffusivity, and specific heat) of salmon, skipjack, and scallop were determined at seven different temperatures between 5°C and 50°C. The transient heat flow probe method was used for the simultaneous estimation of the thermophysical properties of samples of these fish. The effects of temperature on the thermophysical properties of the samples were investigated. The thermal conductivity and thermal diffusivity of the samples increased with the temperature. The specific heat of the samples was almost equal in the range of measurement temperatures. The observed values of the thermal conductivity of the samples were compared with the values calculated from three typical structural models for thermal conductivity, i.e., the series, parallel, and random models. The most suitable prediction model for the samples was the parallel model. The observed values of the thermal diffusivity for the samples agreed well with the values calculated from Martens’s equation. An additive relationship exists between the specific heat of the sample, the composition, and the specific heat of each component.</p>

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