THERMAL CONDUCTIVITY MODELLING OF FREEZE DRIED SEA BREAM FILLETS AS A FUNCTION OF TEMPERATURE AND MOISTURE CONTENT

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.

IV International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food-Chain: Model-IT

G. Katsaros, Z. Monios, P. Taoukis

thermal conductivity, temperature, water content, sea bream, modeling

https://doi.org/10.17660/ActaHortic.2008.802.20