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Effect of Polydextose on Thermophysical Properties of Chicken Surimi


Kovačević, Dragan; Šubarić, Drago; Srećko, Tomas; Bilić, Mate
Effect of Polydextose on Thermophysical Properties of Chicken Surimi // Proceedings of the 32. Internatinal Syposium on Agricultural Engineering "Actual Tasks on Agricultural Engineering" / Košutić, Silvio (ur.).
Zagreb: Zavod za mehanizaciju poljoprivrede Agronomski fakultet Sveučilišta u Zagrebu, 2004. str. 415-427 (pozvano predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Effect of Polydextose on Thermophysical Properties of Chicken Surimi

Autori
Kovačević, Dragan ; Šubarić, Drago ; Srećko, Tomas ; Bilić, Mate

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 32. Internatinal Syposium on Agricultural Engineering "Actual Tasks on Agricultural Engineering" / Košutić, Silvio - Zagreb : Zavod za mehanizaciju poljoprivrede Agronomski fakultet Sveučilišta u Zagrebu, 2004, 415-427

Skup
Internatinal Syposium on Agricultural Engineering "Actual Tasks on Agricultural Engineering"

Mjesto i datum
Opatija, Hrvatska, 23.-27.02.2004

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Chicken surimi; polydextrose; thermophisical properties

Sažetak
Apparent specific enthalpy (H), initial freezing point (Ti), density (ro), and thermal conductivity (k) of chicken surimi in the temperature range from -25 oC to 10 oC were determined by: differential thermal analysis (DTA), gravimetric method and the line heat source technique. For interpretation of experimental results and determination of thermophysical properties mathematical models of k(T) are used, while Ti are determined from DTA curves. For determination of H the mathematical model of enthalpy based on orthogonal collocation approximation of DTA was applied. Chicken surimi was produced following a modified procedure of Dawson et al. (1988) from broiler (Sasso, 12 weeks, 1.73 kg live wt.). Water content in chicken surimi was 85.75% before mixing with polydextrose, which were added in the range of mass fraction from 0 to 10%. Values of k, H and Ti of samples are correlated with mass fractions of polydextrose. Increase of mass fraction of polydextrose resulted in increase of mass fraction of bound (unfreezable) water and lowered initial freezing point (Ti), which has effects on decrease of thermal conductivity (k) and increase of apparent enthalpy (H) in the temperature range from -25 oC to Ti. This effect were most exhibited the sample of chicken surimi with added 10% polydextrose.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
0113001
0113005
0113008

Ustanove
Prehrambeno-tehnološki fakultet, Osijek