Density of fresh and frozen seafood

MD Shafiur Rahman, R. H. Driscoll

Research output: Contribution to journalArticle

13 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
Publication statusPublished - May 1994

Fingerprint

Seafood
Meats
seafoods
Decapodiformes
squid
Meat
meat
Temperature
temperature

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)

Cite this

Density of fresh and frozen seafood. / Rahman, MD Shafiur; Driscoll, R. H.

In: Journal of Food Process Engineering, Vol. 17, No. 2, 05.1994, p. 121-140.

Research output: Contribution to journalArticle

Rahman, MDS & Driscoll, RH 1994, 'Density of fresh and frozen seafood', Journal of Food Process Engineering, vol. 17, no. 2, pp. 121-140.
Rahman, MD Shafiur ; Driscoll, R. H. / Density of fresh and frozen seafood. In: Journal of Food Process Engineering. 1994 ; Vol. 17, No. 2. pp. 121-140.
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