engleski

Acitivity of NaCl and carragenan on thermophysical properties of surimi

Determination of apparent enthalpy (H), initial freezing temperature (Ti), and thermal conductivity (k) of surimi in the temperature range from -25 0C to +5 0C by differential thermal analysis (DTA) and a system for measurement of thermal conductivity of food by the method of unsteady responses from a line heat source are presented. Samples of surimi were prepeared in laboratory conditions from Adriatic pilchard with addition of carrageenan and NaCl. Water contet in surimi was 81.5% before mixing with the added substances. For interpretation of experimental results and determination of thermophysical properties mathematical models of H(T) and k(T) are used, while Ti are determined from DTA curves. Values of k, H and Ti of surimi samples are correlated with mass fractions of NaCl ( w = 0-10%) and carrageenan ( w = 2% ).

thermophysical properties; surimi; DTA; carragenan

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