STUDIES ON THERMAL DEFFUSIVITY AND CONDUCTIVITY OF FRESHWATER AND DRY FISH

Abstract

Thermal diffusivity (cr) and conductivity (K) of fresh and dry'
cured fish at different moisture levels were investigated by
acalorimeter (regular regime) method and transient line source
technique. Thermal conductivity has a linear correlation
with packing density and percentage water content.
K values calculated from formula method and line source
technique are comparable