冷凍による魚肉の熱傳導度の變化I
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概要
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Thermal conductivity of tuna, shark and yellow-tail muscles was measured in fresh, frozen and melted states, by the comparative method, in which a glass plate (B in Fig. 1) was used as the standard. When frozen as low as -20°to -50°C, the fish muscles have the thermal conductivity about 30 to 90% greater than that in fresh state, while after melting, the incre-ment, if there remains any, is reduced to only a few %. Among three kinds of fish used, the tendency of lowering of thermal conductivity with the degree of fat content is also observed as LANGSTROTH(1) has pointed out.