Thermal conductivities of fresh and dried seafood powders

M. S. Rahman*, P. L. Potluri, A. Varamit

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review


Thermal conductivities of fresh seafood, determined using the probe method, varied from 0.475 to 0.522 W/m° C. The percent standard errors of the experimental values from Sweat's additive model varied from 2.37 to 7.45%. The thermal conductivities of dried seafood powders increased with the increase of bulk density. Experimental values of the dried powders were compared with the effective thermal conductivities calculated using the series, parallel, random, and a combination of parallel-random heat transfer models.

Original languageEnglish
Pages (from-to)217-220
Number of pages4
JournalTransactions of the American Society of Agricultural Engineers
Issue number1
Publication statusPublished - Jan 1991
Externally publishedYes

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)


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