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.
|Number of pages||20|
|Journal||Journal of Food Process Engineering|
|Publication status||Published - May 1994|
ASJC Scopus subject areas
- Food Science
- Chemical Engineering(all)