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Model of Cryoprotectants Effect on Thermal Conductivity and Enthalpy of Surimi Prepared from Adriatic Pilchard

Determination of relative apparent specific 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 Sardina pilchard us with addition of Polydexstrose, starch, and mixture of sorbitol and sucrose (S/S) in mass ratio 1:1. Water contet in surimi was 82.01% 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 the added substances in the range of 0-12%. Functions of H(T) and k(T) at freezing temperatures are result of mass fraction of unfrozen water resulting from various cryoprotectant efficiency of the added substances.

surimi ; thermophysical properties ; mathematical model ; DTA ; line heat source method

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