Category: Transient Line Source
Keywords: density, dual-needle probe, Fish, heat flow, Moisture Content, Pacific cod, probe, Probe Method, Specific Heat, Thermal Conductivity, thermal conductivity of seafood, Thermal Diffusivity, Thermophysical properties, TLS, Transient Line Source
Abstract: Extreme care must be taken regarding the proper processing and storage of market seafood the correct amount of heat transfer with occur in order to deliver healthy and fresh tasting food. Measurements of the thermal conductivities of big-eyed tuna and pacific cod were taken with a modified transient line source probe method in a temperature range of 5 - 50°C. Accurate predictions are given for a wider range of temperatures for the samples by the random model.
Reference: January 2015International Journal of Food Properties 18(10)