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.
|Number of pages||4|
|Journal||Transactions of the American Society of Agricultural Engineers|
|Publication status||Published - Jan 1991|
ASJC Scopus subject areas
- Agricultural and Biological Sciences (miscellaneous)