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首页> 外文期刊>journal of food science >Thermal Conductivity of Fresh and Dried Squid Meat by Line Source Thermal Conductivity Probe
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Thermal Conductivity of Fresh and Dried Squid Meat by Line Source Thermal Conductivity Probe

机译：Thermal Conductivity of Fresh and Dried Squid Meat by Line Source Thermal Conductivity Probe

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ABSTRACTThermal 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 equatio

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