eprintid: 405
rev_number: 7
eprint_status: archive
userid: 7
dir: disk0/00/00/04/05
datestamp: 2011-11-29 12:54:08
lastmod: 2011-11-29 12:54:08
status_changed: 2011-11-29 12:54:08
type: report
metadata_visibility: show
item_issues_count: 0
creators_name: Parrott, K.
creators_name: Aldridge, C.
creators_name: Nesvadba, P.
title: Identification of the Themophysical properties of Fish
ispublished: pub
subjects: food
studygroups: esgi30
companyname: Food Sciences
full_text_status: public
abstract: 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.
date: 1997
citation:   Parrott, K. and Aldridge, C. and Nesvadba, P.  (1997) Identification of the Themophysical properties of Fish.  [Study Group Report]     
document_url: http://miis.maths.ox.ac.uk/miis/405/1/fishkp.ps