A Research Note
Thermal Conductivity of Fresh and Dried Squid Meat by Line Source Thermal Conductivity Probe
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 582–583, March 1991
How to Cite
RAHMAN, MD. S. and POTLURI, P. L. (1991), Thermal Conductivity of Fresh and Dried Squid Meat by Line Source Thermal Conductivity Probe. Journal of Food Science, 56: 582–583. doi: 10.1111/j.1365-2621.1991.tb05330.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/7/90; revised 8/7/90; accepted 8/29/90.
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.