Chapter 21. Mathematical Modelling of Shrimp Cooking

  1. Associate Professor Cesarettin Alasalvar3,
  2. Professor Fereidoon Shahidi4,
  3. Professor Kazuo Miyashita5 and
  4. Dr Udaya Wanasundara6
  1. Ferruh Erdoğgdu1 and
  2. Murat Ö. Balaban2

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch21

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

How to Cite

Erdoğgdu, F. and Balaban, M. Ö. (2010) Mathematical Modelling of Shrimp Cooking, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch21

Editor Information

  1. 3

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 4

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 5

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 6

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. 1

    Department of Food Engineering, University of Mersin, Mersin, Turkey

  2. 2

    Fishery Industrial Technology Center, University of Alaska Fairbanks, Kodiak, AK, USA

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546



  • mathematical modelling of shrimp cooking;
  • observation or physics-based mathematical models - role in process simulations;
  • heat transfer in food and thermal processing – methods, in preservation and consumption of food products;
  • easiest approach in modelling purposes - use of exact or numerical solutions for required differential equations;
  • exact solutions of partial differential equations - using separation of variables;
  • numerical model for shrimp cooking;
  • shrimp geometry approximation - in numerical finite difference model;
  • mathematical model for shrimp cooking;
  • mathematical models, tools for process simulations - for food process design and optimisation purposes;
  • thermal processing of seafood products - two important criteria, safety and quality


This chapter contains sections titled:

  • Introduction

  • Exact solutions

  • Numerical solutions

  • A numerical model for shrimp cooking

  • Applications

  • Conclusions

  • Nomenclature

  • References