Precooking and Cooling of Skipjack Tuna ( Katsuwonas pelamis): A Numerical Simulation

A numerical simulation of the commercial tuna precooking and cooling process was developed as an aid to improving these critical thermal processing steps. Using the finite element method, a two-dimensional model of a tuna consisting of three regions, muscle, backbone, and viscera, was developed. Res...

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Bibliographic Details
Published inFood science & technology Vol. 35; no. 7; pp. 607 - 616
Main Authors Zhang, J., Farkas, B.E., Hale, S.A.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.11.2002
Elsevier
Subjects
Biological and medical sciences
finite element method
Fish and seafood industries
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
heat transfer
Katsuwonas pelamis
tuna
heat transfer
tuna
finite element method
Finite element method
Edible fish
Heat treatment
Vertebrata
Precooking
Cooling
Pisces
Numerical simulation
Data processing
Katsuwonus pelamis
Heat transfer
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Summary:A numerical simulation of the commercial tuna precooking and cooling process was developed as an aid to improving these critical thermal processing steps. Using the finite element method, a two-dimensional model of a tuna consisting of three regions, muscle, backbone, and viscera, was developed. Results from previous research on thermal properties of skipjack tuna were applied in the model. Preprocessor software, GAMBIT 1.1, and commercial finite element software, FIDAP 8.52, were used. The model was tested via comparison with experimental data collected in a commercial processing facility and a pilot plant. Good agreement between the simulation and experimental results was obtained.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0023-6438
1096-1127
DOI:10.1006/fstl.2002.0912