Mathematical modeling of apparent specific heat capacity of channel catfish with different microwave heating time

文献类型： 外文期刊

第一作者： Li, Xuhai

作者： Li, Xuhai;Yang, Lifeng;Wang, Lan;Wu, Wenjing;Shi, Liu;Xiong, Guangquan;Li, Xuhai;Yang, Lifeng;Zhou, Zhi;Luo, Hongyu;Shi, Liu;Xiong, Guangquan

作者机构：

关键词： empirical equation; microwave processing; non-linear fitting; specific heat capacity; water molecule distribution

期刊名称：JOURNAL OF FOOD PROCESS ENGINEERING （ 影响因子：3.0； 五年影响因子：2.9 ）

ISSN： 0145-8876

年卷期： 2024 年 47 卷 3 期

页码：

收录情况： SCI

摘要： Channel catfish fillets with different microwave heating times were evaluated by differential scanning calorimetry and low-field nuclear magnetic resonance to build suitable modeling of apparent specific heat capacity (C-p) ranging from -60 to 90 degrees C (except the obvious phase change region from -20 to 20 degrees C). The content of bound water (W-b), immobilized water (W-i), and free water (W-f) were weighted and calculated. According to non-linear fitting of experimental data, the obtained empirical equation of C-p, temperature (T), W-b, W-i, and W-f of samples was:C-p = (a + bw(b) + cw(i)+ dw(f) + eT)/(1 + fw(b) + gw(i) + w(f)). The equation was in good correlation (R-2 > 0.95) with the experiment data and could provide a basis for improvement of processing parameters.

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