Specific heat of selected fresh seafood

Research output: Contribution to journalArticle

12 Citations (Scopus)

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

Fingerprint

Seafood
specific heat
seafoods
calamari
Hot Temperature
Octopodiformes
bound water
Decapodiformes
Octopodidae
squid
shrimp
prediction
Water
methodology

Keywords

  • Calamari
  • Seafood
  • Specific-heat
  • Squid

ASJC Scopus subject areas

  • Food Science

Cite this

Specific heat of selected fresh seafood. / Rahman, Md Shafiur.

In: Journal of Food Science, Vol. 58, No. 3, 1993, p. 522-524.

Research output: Contribution to journalArticle

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