Thermal conductivity modelling of freeze dried sea bream fillets as a function of temperature and moisture content

Katsaros, G; Monios, Z; Taoukis, P

dc.contributor.author	Katsaros, G	en
dc.contributor.author	Monios, Z	en
dc.contributor.author	Taoukis, P	en
dc.date.accessioned	2014-03-01T02:51:50Z
dc.date.available	2014-03-01T02:51:50Z
dc.date.issued	2008	en
dc.identifier.issn	05677572	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/35678
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-84855365623&partnerID=40&md5=dfb468dd76105f77f1543f073070947d	en
dc.subject	Modeling	en
dc.subject	Sea bream	en
dc.subject	Temperature	en
dc.subject	Thermal conductivity	en
dc.subject	Water content	en
dc.subject.other	Archosargus rhomboidalis	en
dc.title	Thermal conductivity modelling of freeze dried sea bream fillets as a function of temperature and moisture content	en
heal.type	conferenceItem	en
heal.publicationDate	2008	en
heal.abstract	For design and evaluation of food processes in which conductive heat is involved reliable values of thermal conductivity k are required. These values depend on the temperature and the composition of the food. Fresh as well as rehydrated freeze dried sea bream fillets with water content ranging from 2 to 46 g H2O/100 g dry base were measured at temperatures from 0-25°C. The k-values of these fillets were measured with the line source probe method and ranged from 0.078W/mK to 0.125W/mK for the rehydrated fillets and up to 0.512W/mK for the fresh fillets. Thermal conductivity increased linearly with increasing moisture and exponentially with increasing temperature. A multi-parameter model was developed to predict the values of k of sea bream fillets at any combination of water content and temperature. The parameters of the model were estimated using non-linear regression and the predicted from the model k-values were in good agreement with the k-values obtained from the measurements.	en
heal.journalName	Acta Horticulturae	en
dc.identifier.volume	802	en
dc.identifier.spage	171	en
dc.identifier.epage	176	en