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.
|Number of pages||3|
|Journal||Journal of Food Science|
|Publication status||Published - May 1993|
ASJC Scopus subject areas
- Food Science