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.
|Number of pages||2|
|Journal||Journal of Food Science|
|Publication status||Published - 1991|
ASJC Scopus subject areas
- Food Science