Specific heat of selected fresh seafood

Md Shafiur Rahman*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

13 Citations (Scopus)


The specific heat of selected fresh seafood (calamari, cuttle, prawn, octopus and squid) measured by method of mixture varied from 3.29 to 3.79 kJ/kg K. A semi-empirical model based on the additive model, which included an extra term for the fraction of bound water and interaction between the phases, improved specific heat predictions based on composition.

Original languageEnglish
Pages (from-to)522-524
Number of pages3
JournalJournal of Food Science
Issue number3
Publication statusPublished - 1993


  • Calamari
  • Seafood
  • Specific-heat
  • Squid

ASJC Scopus subject areas

  • Food Science


Dive into the research topics of 'Specific heat of selected fresh seafood'. Together they form a unique fingerprint.

Cite this