Thermal Conductivity of Fresh and Dried Squid Meat by Line Source Thermal Conductivity Probe

MD SHAFIUR RAHMAN, PRAKASH LAL POTLURI

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

Thermal conductivities (TC) of fresh and dried squid mantle meat determined using a line source probe method varied from 0.52 to 0.04 w/m°C at 30°C. TC decreased with decreasing moisture. TC data correlated with moisture content by an exponential form equation.

Original languageEnglish
Pages (from-to)582-583
Number of pages2
JournalJournal of Food Science
Volume56
Issue number2
DOIs
Publication statusPublished - 1991

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Thermal Conductivity
Decapodiformes
thermal conductivity
squid
Meat
meat
water content
methodology

ASJC Scopus subject areas

  • Food Science

Cite this

Thermal Conductivity of Fresh and Dried Squid Meat by Line Source Thermal Conductivity Probe. / RAHMAN, MD SHAFIUR; POTLURI, PRAKASH LAL.

In: Journal of Food Science, Vol. 56, No. 2, 1991, p. 582-583.

Research output: Contribution to journalArticle

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