TY - JOUR
T1 - Determination of Thermal Diffusivity of Freshwater Fish during Ice Storage by using a One-dimensional Fourier Cylindrical Equation
AU - Jain, D.
AU - Pathare, P. B.
N1 - Funding Information:
The authors gratefully acknowledge the financial support of the Indian Council of Agricultural Research (ICAR), New Delhi for the adhoc Project No. 0668002. The special thanks are given to Dr S. Ayyappan, Deputy Director General (Fisheries) of ICAR, Dr R.T. Patil, Director and Dr O.D. Wanjari, Principal Scientist of Central Institute of Post-Harvest Engineering and Technology, Ludhiana for their encouragement and utmost cooperation. Help in conducting experiment given by Mr Suday Prasad is thankfully acknowledged.
PY - 2007/3
Y1 - 2007/3
N2 - Thermal diffusivities of Indian major carp Catla (Catla catla) and Rohu (Labeo rohita) fish were determined by using a one-dimensional (1D) Fourier equation applied to a cylinder. Experiments were conducted by cooling the different quantities of individual fish with ice in an insulated box. Time-temperature records were used to determine the thermal diffusivity. The values of thermal diffusivities of fish cooling with ice were ranged from 6·6012 to 3·2475×10-8 m-2 s-1 and 6·6481 to 5·4267×10-8 m-2 s-1 for Catla and Rohu fish, respectively. It was observed that the thermal diffusivity decreases with an increase in the weight of the fish. A logarithmic model adequately described the relationship between thermal diffusivity α and mass of fish m, with values for the coefficient of determination of 0·9949 and 0·9996, and standard errors of 0·088 and 0·0006 for Catla and Rohu fish, respectively.
AB - Thermal diffusivities of Indian major carp Catla (Catla catla) and Rohu (Labeo rohita) fish were determined by using a one-dimensional (1D) Fourier equation applied to a cylinder. Experiments were conducted by cooling the different quantities of individual fish with ice in an insulated box. Time-temperature records were used to determine the thermal diffusivity. The values of thermal diffusivities of fish cooling with ice were ranged from 6·6012 to 3·2475×10-8 m-2 s-1 and 6·6481 to 5·4267×10-8 m-2 s-1 for Catla and Rohu fish, respectively. It was observed that the thermal diffusivity decreases with an increase in the weight of the fish. A logarithmic model adequately described the relationship between thermal diffusivity α and mass of fish m, with values for the coefficient of determination of 0·9949 and 0·9996, and standard errors of 0·088 and 0·0006 for Catla and Rohu fish, respectively.
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U2 - 10.1016/j.biosystemseng.2006.12.004
DO - 10.1016/j.biosystemseng.2006.12.004
M3 - Article
AN - SCOPUS:33846937324
SN - 1537-5110
VL - 96
SP - 407
EP - 412
JO - Biosystems Engineering
JF - Biosystems Engineering
IS - 3
ER -