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The Development of state diagrams for fatty fish using DSC

Abstract

Several fish species were investigated with the aim to determine their state diagrams. The properties of fat, which was extracted from fish muscles, were analyzed. Crystallization and polymorphism of fats created a significant disturbance on the heat flow curve in the temperature range between -80 and +20 °C for the dried fish samples. This affect creates significant difficulties when determining the second order transitions in that temperature range. At the same time, fresh fish did not show such behavior. The maximal freeze concentration was determined with respect to unfrozen fraction of fats at a given temperature. The state diagrams were described by the Gordon-Taylor and the modified Clausius-Clapeyron equations

Category

Chapter

Language

English

Author(s)

Affiliation

  • Norwegian University of Science and Technology
  • SINTEF Energy Research / Termisk energi

Year

2015

Publisher

NTNU - Institutt for energi- og prosessteknikk

Book

1st Nordic Baltic Drying Conferanse - Proceedings

ISBN

978-82-92739-09-9

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