Thermal Processing Affects Properties of Commercial Shrimp and Scallops

Commercial shrimp and scallops were blanched, cooked and canned and their thermal conductivity, density and volumetric expansion were measured. Thermal conductivity was measured with a line‐heat source technique while density and volumetric expansion were determined with a gravimetric method. Shrimp and scallops lost moisture and shrunk by <30 and 50%, respectively. Thermal conductivities decreased by <5%, whereas densities increased by 4%.