Specific heat and thermal conductivity of shrimp meat
Specific heat and thermal conductivity of shrimp meat
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DOI：
10.1016/s0260-8774(98)00071-5
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发表时间：
1998-08
影响因子：
5.5
通讯作者：
B. Karunakar;S. Mishra;S. Bandyopadhyay
中科院分区：
文献类型：
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作者：
B. Karunakar;S. Mishra;S. Bandyopadhyay
分别使用差示扫描量热法 (DSC) 和探针法在 30 °C 至 -30 °C 的温度范围内测量虾肉的表观比热和导热系数。还计算了虾肉的这些特性并与测量值进行比较，以检查一些现有模型和本工作中提出的模型的准确性。修正后的施瓦茨伯格模型对表观比热的预测具有较高的准确性。所提出的模型比现有模型更好地预测了热导率。
Apparent specific heat and thermal conductivity of shrimp meat were measured in the temperature range of 30 °C to −30 °C using the differential scanning calorimetry (DSC) and probe methods, respectively. These properties of shrimp meat were also calculated and compared with the measured values to check the accuracy of some existing models and the model proposed in the present work. The modified Schwartzberg model gave comparatively better accuracy of prediction of apparent specific heat. A proposed model predicted thermal conductivity better than the existing ones.