DENSITY of FRESH and FROZEN SEAFOOD

MD SHAFIUR RAHMAN; R. H. DRISCOLL

doi:10.1111/j.1745-4530.1994.tb00331.x

DENSITY of FRESH and FROZEN SEAFOOD

MD SHAFIUR RAHMAN^*, R. H. DRISCOLL

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

17 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 language	English
Pages (from-to)	121-140
Number of pages	20
Journal	Journal of Food Process Engineering
Volume	17
Issue number	2
DOIs	https://doi.org/10.1111/j.1745-4530.1994.tb00331.x
Publication status	Published - May 1994
Externally published	Yes

ASJC Scopus subject areas

Food Science
General Chemical Engineering

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10.1111/j.1745-4530.1994.tb00331.x

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title = "DENSITY of FRESH and FROZEN SEAFOOD",

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.",

author = "RAHMAN, {MD SHAFIUR} and DRISCOLL, {R. H.}",

year = "1994",

month = may,

doi = "10.1111/j.1745-4530.1994.tb00331.x",

language = "English",

volume = "17",

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journal = "Journal of Food Process Engineering",

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AU - DRISCOLL, R. H.

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N2 - 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.

AB - 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.

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ER -

DENSITY of FRESH and FROZEN SEAFOOD

Abstract

ASJC Scopus subject areas

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