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    Communications Project


Document Type:Master's Thesis
Name:Sudhaharini Radhakrishnan
Email address:sradhakr@vt.edu
URN:
Title:MEASUREMENT OF THERMAL PROPERTIES OF SEAFOOD
Degree:Master of Science
Department:Biological Systems Engineering
Committee Chair: Dr. Kenneth C. Diehl
Chair's email:kdiehl@vt.edu
Committee\ Members:
Keywords:thermal properties, seafood, thermistor, differential scanning calorimeter
Date of defense:June 26, 1997
Availability:Release the entire work immediately worldwide.

Abstract:

MEASUREMENT OF THERMAL PROPERTIES OF SEAFOOD
by
Sudhaharini Radhakrishnan
Kenneth C. Diehl, Chairman
Biological Systems Engineering
(ABSTRACT)
Thermal properties of ten different seafood were measured in this research. They included bluefish (Pomatomus saltatrix), croaker (Micropogonias undulatus), spanish mackerel (Scomberomorus maculatus), pink salmon (Oncorhynhus gorbuscha), black seabass (Atractoscion nobilis), spot (Leiostomus xanthurus), shrimp(Pandalus borealis), tilapia (Tilapia aurea), grey sea trout(Cynoscion regalis), and yellow fin tuna (Thunnus albacares) (Wheaton, et al. 1985). Thermal properties measured were thermal conductivity, thermal diffusivity, and specific heat from 5 to 30oC. Enthalpy was measured from -40 to 30oC. Moisture and fat content were measured. Thermal conductivity and thermal diffusivity were measured by a rapid transient technique using a bead thermistor probe. Specific heat and enthalpy were measured using a differential scanning calorimeter. Moisture content and fat content were measured by the AOAC specified oven dry method and ether extraction method, respectively. The measured thermal properties agreed well with the scarcely available literature values. They were then statistically correlated with moisture and fat content. Based on statistical analysis, mathematical models relating thermal properties and composition were proposed and compared with the models available in the literature. Models for thermal conductivity and specific heat were recommended to predict these properties of meats and fish with similar composition.

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