Thermal Processing Affects Properties of Commercial Shrimp and Scallops |
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Authors: | EDGAR G MURAKAMI |
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Affiliation: | Author Murakami is with the U.S. Food &Drug Administration, National Center for Food Safety &Technology, Summit-Argo, IL 60501. |
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Abstract: | Commercial shrimp and scallops were blanched, cooked and canned and their thermal conductivity, density and volumetric expansion were measured. Thermal conductivity was measured with a line-heat source technique while density and volumetric expansion were determined with a gravimetric method. Shrimp and scallops lost moisture and shrunk by <30 and 50%, respectively. Thermal conductivities decreased by <5%, whereas densities increased by 4%. |
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Keywords: | shrimp scallops thermal processing conductivity expansion |
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