Mathematical Model for Temperature Distribution of Thermally Processed Shrimp
ABSTRACT A mathematical model for the heat transfer in thermally processed shrimp is presented. Effects of variation of properties due to temperature changes and product shrinkage during processing are considered in the model. Jumbo and medium size shrimp were used to validate the model. The simulation gives predicted values that compare very well with experimental results under various test conditions, during both the heating phase and the cooling phase.