Thermal conductivities of fresh and dried seafood powders

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

Research output: Contribution to journalArticle

15 Citations (Scopus)

Abstract

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
Volume34
Issue number1
Publication statusPublished - Jan 1991

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)

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