Measurement of Thermophysical Properties of Sweet Water Fish Variety

This paper deals with experimental studies to determine thermal diffusivity values of four important North Indian origin sweet water fish variety. These are Labeorohita (Rohu), Wallagonia Attu (Lanchi), Channa-Straitus (Saul) and Mystus Singhala (Singhara), respectively. Normally, the temperature ra...

Full description

Bibliographic Details
Main Authors: Dr J A Usmani, Dr M Ahmad Non-member, Dr F A Ansari, T Temperature
Other Authors: The Pennsylvania State University CiteSeerX Archives
Format: Text
Language:English
Subjects:
Food products
Thermal diffusivity
Thermophysical properties NOTATION
Indian
Attu
Online Access:http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.130.2136
http://www.ieindia.org/publish/ag/1204/dec04ag6.pdf
Description
Summary:This paper deals with experimental studies to determine thermal diffusivity values of four important North Indian origin sweet water fish variety. These are Labeorohita (Rohu), Wallagonia Attu (Lanchi), Channa-Straitus (Saul) and Mystus Singhala (Singhara), respectively. Normally, the temperature range to preserve fish is taken from – 12.2 C ° to − ° 15 C. Experiments were designed and fabricated on the basis of the normalized empirical co-relation developed by Ansari, et al. Fish samples in slab, cylindrical and spherical shapes were used and it was demonstrated at Aligarh Muslim University, Aligarh, that the empirical method of thermal diffusivity measurement discussed in the present work is highly reliable. It economizes the measurement part and yield reliable results by few time temperature measurements at single location of fish samples and the sample shape does not affect the measured thermo-physical properties like thermal diffusivity, thermal conductivity, surface heat transfer coefficient etc.

Similar Items