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Do Huu Hoang
Ho Chi Minh City University of Industry and Trade
Computer Science & IT Control & Systems Engineering Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Determination of the Thermophysical Properties of Tuna Using the Heat Pulse Method Ho Thi My Phong; Lu Thi Mong Thy; Hoang Thi Nam Huong; Do Huu Hoang
Engineering Science Letter Vol. 4 No. 02 (2025): Engineering Science Letter
Publisher : The Indonesian Institute of Science and Technology Research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56741/IISTR.esl.00902

Abstract

Although the tuna industry plays an important role in supporting the economy and local communities, it remains underdeveloped and faces several challenges, according to reports from the Ministry of Industry and Trade and the Vietnam Tuna Association. This study focuses on examining the heat-related physical properties of tuna—specifically, how well it conducts heat (thermal conductivity), how quickly heat spreads through it (thermal diffusivity), and how much heat it can store (specific heat capacity). These properties were measured using the heat pulse method within a temperature range of -15°C to 20°C. The results showed that thermal conductivity ranged from 0.394 to 1.103 W/m·K, thermal diffusivity from 1.11×10⁻⁸ to 2.60×10⁻⁷ m²/s, and specific heat capacity from 3,377.21 to 52,948.54 J/kg·K.
Investigation of Temperature Field Evolution in Pangasius Fillets during Freezing Hoang Thi Nam Huong; Do Huu Hoang
Engineering Science Letter Vol. 5 No. 02 (2026): In Press - Engineering Science Letter
Publisher : The Indonesian Institute of Science and Technology Research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56741/IISTR.esl.002436

Abstract

This study investigates the spatial and temporal evolution of temperature within Pangasius fillets during freezing using a finite element model of two-dimensional nonlinear transient heat conduction with phase change and convective boundary conditions. The model was implemented in ANSYS for a representative fillet cross-section and simulated under an air temperature of −40 °C and air velocity of 10 m/s. Temperature histories at 25 representative nodes were analyzed to characterize local freezing behavior and identify differences between surface and interior regions. The results reveal three characteristic stages: rapid precooling toward 0 °C, a phase-change period dominated by latent heat release, and subsequent sensible cooling after freezing is completed. Surface and corner regions cooled substantially faster than interior locations because of stronger convective heat transfer, while the geometric center exhibited the longest freezing delay. The maximum thermal delay between the corner and center occurred near −3 °C, reaching approximately 800 s, and decreased as the temperature approached the fully frozen state. Below approximately −18 to −20 °C, temperature-time curves exhibited increasingly similar slopes, indicating completion of phase change. These findings demonstrate that temperature-field analysis can support reliable freezing-time prediction and provide a quantitative basis for optimizing operating conditions, energy efficiency, and product quality.
Co-Authors Ho Thi My Phong Hoang Thi Nam Huong Lu Thi Mong Thy