Specific Heat of Selected Fresh Seafood |
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| Authors: | MD. SHAFIUR RAHMAN |
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| Affiliation: | Author Rahman is with the Dep. of Food Science &Technology, Univ. of New South Wales, P.O. Box 1, Kensington, NSW 2033 Australia. |
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| Abstract: | The specific heat of selected fresh seafood (calamari, cuttle, prawn, octopus and squid) measured by method of mixture varied from 3.29 to 3.79 kJ/kg K. A semi-empirical model based on the additive model, which included an extra term for the fraction of bound water and interaction between the phases, improved specific heat predictions based on composition. |
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| Keywords: | seafood calamari specific-heat squid |
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