Identification of the Themophysical properties of Fish

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.