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Thermal properties variation of Malaysian yellowtail catfish during precooling process and numerical verification

Malaysian yellowtail catfish, which is widely consumed in Malaysia, was investigated to determine the thermal properties and their variation during precooling process. These properties encompassed thermal conductivity, specific heat and thermal diffusivity. The moisture, fat, protein, carbohydrate a...

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Main Authors: Abbas, Kassim Ali, Abdulamir, Ahmed Sahib, Ebrahimian, Mahboubeh, Bakar, Jamilah
Format: Article
Language:English
English
Published: Wfl Publisher 2009
Online Access:http://psasir.upm.edu.my/id/eprint/17398/1/Thermal%20properties%20variation%20of%20Malaysian%20yellowtail%20catfish%20during%20precooling%20process%20and%20numerical%20verification.pdf
http://psasir.upm.edu.my/id/eprint/17398/
http://www.world-food.net/scientficjournal/2009/issue2/abstracts/abstract36.php
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spelling my.upm.eprints.173982015-11-30T04:36:56Z http://psasir.upm.edu.my/id/eprint/17398/ Thermal properties variation of Malaysian yellowtail catfish during precooling process and numerical verification Abbas, Kassim Ali Abdulamir, Ahmed Sahib Ebrahimian, Mahboubeh Bakar, Jamilah Malaysian yellowtail catfish, which is widely consumed in Malaysia, was investigated to determine the thermal properties and their variation during precooling process. These properties encompassed thermal conductivity, specific heat and thermal diffusivity. The moisture, fat, protein, carbohydrate and ash contents of the fish muscle were determined in a fresh fish. Mathematical formulae, which correlated between the constituent values and the thermal properties, were used to determine these properties and their variation with temperature. The results were compared with the existing literature of other fishes. Slight differences were noticed, however, the results were still within the common range of fish thermal properties values. The differences may be attributed to the different growing conditions. Models correlated between the thermal properties and temperature variations were developed which are the basic requirements of solving heat transfer problems related to precooling process. These models were used in conjunction with Ansari’s empirical equation to predict temperature history at the midpoint of preassumed slab subjected to precooling process. When a typical real slab was tested experimentally in the precooling process, similar experimental temperature history at the mid point was observed. Wfl Publisher 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/17398/1/Thermal%20properties%20variation%20of%20Malaysian%20yellowtail%20catfish%20during%20precooling%20process%20and%20numerical%20verification.pdf Abbas, Kassim Ali and Abdulamir, Ahmed Sahib and Ebrahimian, Mahboubeh and Bakar, Jamilah (2009) Thermal properties variation of Malaysian yellowtail catfish during precooling process and numerical verification. Journal of Food, Agriculture and Environment, 7 (2). pp. 196-201. ISSN 1459-0255 http://www.world-food.net/scientficjournal/2009/issue2/abstracts/abstract36.php English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description Malaysian yellowtail catfish, which is widely consumed in Malaysia, was investigated to determine the thermal properties and their variation during precooling process. These properties encompassed thermal conductivity, specific heat and thermal diffusivity. The moisture, fat, protein, carbohydrate and ash contents of the fish muscle were determined in a fresh fish. Mathematical formulae, which correlated between the constituent values and the thermal properties, were used to determine these properties and their variation with temperature. The results were compared with the existing literature of other fishes. Slight differences were noticed, however, the results were still within the common range of fish thermal properties values. The differences may be attributed to the different growing conditions. Models correlated between the thermal properties and temperature variations were developed which are the basic requirements of solving heat transfer problems related to precooling process. These models were used in conjunction with Ansari’s empirical equation to predict temperature history at the midpoint of preassumed slab subjected to precooling process. When a typical real slab was tested experimentally in the precooling process, similar experimental temperature history at the mid point was observed.
format Article
author Abbas, Kassim Ali
Abdulamir, Ahmed Sahib
Ebrahimian, Mahboubeh
Bakar, Jamilah
spellingShingle Abbas, Kassim Ali
Abdulamir, Ahmed Sahib
Ebrahimian, Mahboubeh
Bakar, Jamilah
Thermal properties variation of Malaysian yellowtail catfish during precooling process and numerical verification
author_facet Abbas, Kassim Ali
Abdulamir, Ahmed Sahib
Ebrahimian, Mahboubeh
Bakar, Jamilah
author_sort Abbas, Kassim Ali
title Thermal properties variation of Malaysian yellowtail catfish during precooling process and numerical verification
title_short Thermal properties variation of Malaysian yellowtail catfish during precooling process and numerical verification
title_full Thermal properties variation of Malaysian yellowtail catfish during precooling process and numerical verification
title_fullStr Thermal properties variation of Malaysian yellowtail catfish during precooling process and numerical verification
title_full_unstemmed Thermal properties variation of Malaysian yellowtail catfish during precooling process and numerical verification
title_sort thermal properties variation of malaysian yellowtail catfish during precooling process and numerical verification
publisher Wfl Publisher
publishDate 2009
url http://psasir.upm.edu.my/id/eprint/17398/1/Thermal%20properties%20variation%20of%20Malaysian%20yellowtail%20catfish%20during%20precooling%20process%20and%20numerical%20verification.pdf
http://psasir.upm.edu.my/id/eprint/17398/
http://www.world-food.net/scientficjournal/2009/issue2/abstracts/abstract36.php
_version_ 1643826504843395072
score 13.211869

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