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.
| Original language | English |
|---|---|
| Pages (from-to) | 522-524 |
| Number of pages | 3 |
| Journal | Journal of Food Science |
| Volume | 58 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - May 1993 |
| Externally published | Yes |
Keywords
- calamari
- seafood
- specific‐heat
- squid
ASJC Scopus subject areas
- Food Science