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Thermal Conductivity of Fresh and Dried Squid Meat by Line Source Thermal Conductivity Probe
Author(s) -
RAHMAN MD. SHAFIUR,
POTLURI PRAKASH LAL
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb05330.x
Subject(s) - thermal conductivity , squid , moisture , water content , thermal , line (geometry) , analytical chemistry (journal) , materials science , line source , exponential function , mantle (geology) , chemistry , food science , composite material , thermodynamics , biology , chromatography , physics , optics , mathematics , geology , fishery , geometry , paleontology , geotechnical engineering , mathematical analysis
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.