Specific heat of selected fresh seafood

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Abstract

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
Volume58
Issue number3
DOIs
Publication statusPublished - 1993

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Keywords

  • Calamari
  • Seafood
  • Specific-heat
  • Squid

ASJC Scopus subject areas

  • Food Science

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