The MIIS Eprints Archive

Identification of the Themophysical properties of Fish

Parrott, K. and Aldridge, C. and Nesvadba, P. (1997) Identification of the Themophysical properties of Fish. [Study Group Report]

[img] Postscript


The composition of a food substance can be inferred (in part) from its thermal properties. These can in turn be measured using a thermal probe. In a previous Study Group the effectiveness of using a single probe was considered. The current investigation will extend this to look at optimal placings of several probes so that repeated thermal measurements are made (with associated errors), the food composition can be accurately calculated and errors in the determined composition estimated.

Item Type:Study Group Report
Problem Sectors:Food and Drink
Study Groups:European Study Group with Industry > ESGI 30 (Bath, UK, Apr 7-11, 1997)
Company Name:Food Sciences
ID Code:405
Deposited By: Dr Kamel Bentahar
Deposited On:29 Nov 2011 12:54
Last Modified:29 Nov 2011 12:54

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