Category: Transient Line Source
Author(s): C. V. N. RAO, T. T. ANNAMMA
Keywords: Thermal Conductivity, Thermal Diffusivity, Thermal properties of food, TLS, Transient Line Source
Abstract: This paper explore the measure taken to promote extreme care of the processing of both fresh and dry fish to achieve the desired heat transfer. The paper deals with finding the thermal conductivity and thermal diffusivity of several species of fresh and dry fish by using the transient line source technique. These conductivity values were found at different moisture levels and packing density, as both have linear correlations with the apparent thermal conductivity.
Reference: December 1973 Central Institute of Fisheries Technology,. Cochin-68201
DOI: N/A