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Determination of thermal diffusivity of patin fish sausage in heat processing

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Patin fish sausage is very new food product. The characteristics and properties of this product are unknow and unprovided very well. The most important thing that need very deep attention is the safety of the food. The safety of the food described by the absence of pathogen microorganisms. Heat treatment is very good and easy method to elliminate pathogen microorganism. In order to make the heat processing in the application become efficient and efective, the thermal diffusivity of the product must bernknown. By using thermal diffusivity value, effective time to ensure the ellimination of pathogen microorganism can be predicted accurately, as well as efficient heat processing in term of energy use.rn The experiment use numerical method. This method choosen because it is applicable and the outline is precise. The equipments needed to run this method are also simple and widely available.rn From the experiment, thermal diffusivity for Patin fish was known. Thermal diffusivity value for Patin fish sausage is 8.9280 x 10-4 m2/hr. The range of result accuracy is 84.56% to 97.93%. By this level of accuracy, thermal diffusivity value can be used in the application to predict the efficient heating time.

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Availability

B00621

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Available

Detail Information

Series Title

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Call Number

621

Publisher

: Swiss German University., 2009

Collation

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Language

English

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Classification

NONE

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Edition

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Subject(s)

FT

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