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THERMAL PROPERTIES OF FRESH AND FROZEN FISH.

Author(s) : KUMBHAR B. K., AGARWAL R. S., DAS K.

Type of article: Article, IJR article

Summary

THERMAL CONDUCTIVITY AND THERMAL DIFFUSIVITY OF VARIOUS FISH SPECIES HAVE BEEN EXPERIMENTALLY DETERMINED OVER A TEMPERATURE RANGE FROM 253 TO 313 K (-20 TO 40.C) AT INTERVALS OF 10 K (10.C) BY THE LINE HEAT SOURCE METHOD. RESULTS INDICATE THAT BOTH PROPERTIES ARE DEPENDENT ON TEMPERATURE AND VARIETY OF SPECIES. THEY ARE DIRECTLY PROPORTIONAL TO THE TEMPERATURE ABOVE THE FREEZING POINT.

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Pages: 143-146

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Details

  • Original title: THERMAL PROPERTIES OF FRESH AND FROZEN FISH.
  • Record ID : 1982-0152
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 4 - n. 3
  • Publication date: 1981/05

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