THERMAL-CONDUCTIVITY OF FRESH AND DRIED SQUID MEAT BY LINE SOURCE THERMAL-CONDUCTIVITY PROBE

被引：11

作者：

RAHMAN, MS

POTLURI, PL

机构：

[1] The Dept of Food Science & Technology, The Univ. of New South Wales, Kensington, New South Wales, 2033

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb05330.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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-degrees-C at 30-degrees-C. TC decreased with decreasing moisture. TC data correlated with moisture content by an exponential form equation.

引用

页码：582 / &

共 50 条

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