冷凍に依る魚肉の熱傳導度の變化II

概要

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As a continuation of S. TATUNO and K. NITOS study (1936), thermal conductivity of the frozen fish was measured by the comparative method, in which a glass plate was used as the standard. With (A) bonito, (B) yellow-tail and (C) flounder flesh, it was found that thermal conductivity, K increases with the lowering temperature, θ, below the freezing point (Fig. 1). With the first two kinds of the fishes, the relation between K and θ-1 is linear, while with flounder, K varies linearly with θ (Fig. 2).