DENSITY of FRESH and FROZEN SEAFOOD

MD SHAFIUR RAHMAN*, R. H. DRISCOLL

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

14 Citations (Scopus)

Abstract

The apparent density varied from 1042 to 1093 kg/m3 and 972 to 1017 kg/m3 for fresh seafood at 20C and frozen seafood at ‐30C, respectively. the apparent density of frozen squid mantle meat decreased from 1062 to 990 kg/m3 when temperature varied from ‐1.5 to ‐40C.

Original languageEnglish
Pages (from-to)121-140
Number of pages20
JournalJournal of Food Process Engineering
Volume17
Issue number2
DOIs
Publication statusPublished - May 1994
Externally publishedYes

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)

Fingerprint

Dive into the research topics of 'DENSITY of FRESH and FROZEN SEAFOOD'. Together they form a unique fingerprint.

Cite this