TY - JOUR
T1 - Thermal Conductivity of Fresh and Dried Squid Meat by Line Source Thermal Conductivity Probe
AU - RAHMAN, MD SHAFIUR
AU - POTLURI, PRAKASH LAL
PY - 1991/3
Y1 - 1991/3
N2 - Thermal conductivities (TC) of fresh and dried squid mantle meat determined using a line source probe method varied from 0.52 to 0.04 w/m°C at 30°C. TC decreased with decreasing moisture. TC data correlated with moisture content by an exponential form equation.
AB - Thermal conductivities (TC) of fresh and dried squid mantle meat determined using a line source probe method varied from 0.52 to 0.04 w/m°C at 30°C. TC decreased with decreasing moisture. TC data correlated with moisture content by an exponential form equation.
UR - http://www.scopus.com/inward/record.url?scp=84985264880&partnerID=8YFLogxK
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U2 - 10.1111/j.1365-2621.1991.tb05330.x
DO - 10.1111/j.1365-2621.1991.tb05330.x
M3 - Article
AN - SCOPUS:84985264880
SN - 0022-1147
VL - 56
SP - 582
EP - 583
JO - Journal of Food Science
JF - Journal of Food Science
IS - 2
ER -