Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD PROCESS ENGINEERING, cilt.22, sa.5, ss.383-394, 1999 (SCI-Expanded)
Cooking causes moisture loss and reduces the yield of shrimp. This can be affected by its size, cooking temperature and time. A finite difference mathematical model to predict temperature distribution during heating/cooling of shrimp was modified to enable prediction of yield loss. The relationship between cooking temperature, time and yield loss was determined by isothermal experiments. For medium and large Tiger shrimp (Penaeus monodon), data were fitted into the following form: % Yield Loss = a + b*T + c *T-2 + d*t(2) + e*t + f*T*t where Tis temperature and t is time. These equations were used in the model. Each volume element in the model was allowed to have its own yield loss; and overall yield loss was found by calculating mass average values. Experiments were conducted to cook Tiger shrimp under regular conditions and determine its yield loss, and the predictions of the model were compared with experimental data. Close agreement was obtained. This model can be used to predict yield losses during cooking of shrimp.