The specific heat capacity and the enthalpy of fried butterfly shrimp were measured at temperatures ranging from -40°C to 30°C using the differential scanning calorimeter. Shrimp samples with moisture contents 75%, 70%, 55%, 45% and 42% (wet basis (wb)) and the corresponding fat contents 0.9%, 2.1%, 4.5%, 6% and 6.9% (wb) were used in the study. The specific heat and enthalpy of samples varied as functions of temperature, moisture and fat contents. Samples with lower moisture contents exhibited typical thawing characteristics of solutions with phase change drawn out in a wider temperature range. Phase change in the higher moisture product was sharper with a more pronounced peak. Regression models were developed to describe the variation of the enthalpy and specific heat of shrimp. Empirical models were developed based on theoretical considerations of the freezing process. The regression equations fitted experimental data closely and could be used together with other pertinent properties in the analysis and design of fried shrimp freezing processes.
- Differential scanning calorimeter
- Fried food
- Specific heat capacity