Mathematical modeling of apparent specific heat capacity of channel catfish with different microwave heating time
文献类型： 外文期刊
作者： Li, Xuhai 1 ; Yang, Lifeng 1 ; Wang, Lan 1 ; Wu, Wenjing 1 ; Zhou, Zhi 2 ; Luo, Hongyu 3 ; Shi, Liu 1 ; Xiong, Guangquan 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Agr Prod Proc & Nucl Agr Technol, Key Lab Cold Chain Logist Technol Agroprod, Minist Agr & Rural Affairs, Wuhan, Peoples R China
2.Hubei Minzu Univ, Coll Biol & Food Engn, Enshi, Peoples R China
3.Honghu Wannong Aquat Food Co, Honghu, Peoples R China
4.Hubei Acad Agr Sci, Inst Agr Prod Proc & Nucl Agr Technol, Key Lab Cold Chain Logist Technol Agroprod, Minist Agr & Rural Affairs, Wuhan 430064, Peoples R China
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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