{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/36834"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/36834","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Measurement of Thermal Properties of Seafood","abstract":"Thermal properties of ten different seafood were measured in this research. They included bluefish (<i>Pomatomus saltatrix</i>), croaker (<i>Micropogonias undulatus</i>), spanish mackerel (<i>Scomberomorus maculatus</i>), pink salmon (<i>Oncorhynhus gorbuscha</i>), black seabass (<i>Atractoscion nobilis</i>), spot (<i>Leiostomus xanthurus</i>), shrimp(<i>Pandalus borealis</i>), tilapia (<i>Tilapia aurea</i>), grey sea trout(</i>Cynoscion regalis</i>), and yellow fin tuna (<i>Thunnus albacares</i>) (Wheaton, et al. 1985). Thermal properties measured were thermal conductivity, thermal diffusivity, and specific heat from 5 to 30<sup>o</sup>C. Enthalpy was measured from -40 to 30<sup>o</sup>C. Moisture and fat content were measured. Thermal conductivity and thermal diffusivity were measured by a rapid transient technique using a bead thermistor probe. Specific heat and enthalpy were measured using a differential scanning calorimeter. Moisture content and fat content were measured by the AOAC specified oven dry method and ether extraction method, respectively. The measured thermal properties agreed well with the scarcely available literature values. They were then statistically correlated with moisture and fat content. Based on statistical analysis, mathematical models relating thermal properties and composition were proposed and compared with the models available in the literature. Models for thermal conductivity and specific heat were recommended to predict these properties of meats and fish with similar composition.","abstract_html":"Thermal properties of ten different seafood were measured in this research. They included bluefish (&lt;i&gt;Pomatomus saltatrix&lt;/i&gt;), croaker (&lt;i&gt;Micropogonias undulatus&lt;/i&gt;), spanish mackerel (&lt;i&gt;Scomberomorus maculatus&lt;/i&gt;), pink salmon (&lt;i&gt;Oncorhynhus gorbuscha&lt;/i&gt;), black seabass (&lt;i&gt;Atractoscion nobilis&lt;/i&gt;), spot (&lt;i&gt;Leiostomus xanthurus&lt;/i&gt;), shrimp(&lt;i&gt;Pandalus borealis&lt;/i&gt;), tilapia (&lt;i&gt;Tilapia aurea&lt;/i&gt;), grey sea trout(&lt;/i&gt;Cynoscion regalis&lt;/i&gt;), and yellow fin tuna (&lt;i&gt;Thunnus albacares&lt;/i&gt;) (Wheaton, et al. 1985). Thermal properties measured were thermal conductivity, thermal diffusivity, and specific heat from 5 to 30&lt;sup&gt;o&lt;/sup&gt;C. Enthalpy was measured from -40 to 30&lt;sup&gt;o&lt;/sup&gt;C. Moisture and fat content were measured. Thermal conductivity and thermal diffusivity were measured by a rapid transient technique using a bead thermistor probe. Specific heat and enthalpy were measured using a differential scanning calorimeter. Moisture content and fat content were measured by the AOAC specified oven dry method and ether extraction method, respectively. The measured thermal properties agreed well with the scarcely available literature values. They were then statistically correlated with moisture and fat content. Based on statistical analysis, mathematical models relating thermal properties and composition were proposed and compared with the models available in the literature. Models for thermal conductivity and specific heat were recommended to predict these properties of meats and fish with similar composition.","abstract_has_math":false,"creators":["Radhakrishnan, Sudhaharini"],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Biological Systems Engineering","degree_department":"Biological Systems Engineering","school":null,"contributors":[],"advisors":[],"committee_chairs":["Diehl, Kenneth C."],"committee_members":["Perumpral, John V.","Hackney, Cameron Raj","Haugh, C. Gene"],"year":1997,"date_issued":"1997-06-26","date_published":"1997-06-26","updated_at":"2026-07-22T22:20:32Z","subjects":["differential scanning calorimeter","thermistor","seafood","thermal properties"],"languages":[],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-61397-204256"],"render_values":[{"text":"etd-61397-204256","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/36834","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Diehl, Kenneth C."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Perumpral, John V.","Hackney, Cameron Raj","Haugh, C. Gene"]},{"key":"dc:contributor.department","label":"Department","values":["Biological Systems Engineering"]},{"key":"dc:creator","label":"Author","values":["Radhakrishnan, Sudhaharini"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T20:51:56Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T20:51:56Z","1997-07-14"]},{"key":"dc:date.issued","label":"Date","values":["1997-06-26"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Biological Systems Engineering"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["differential scanning calorimeter","thermistor","seafood","thermal properties"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-61397-204256"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/36834"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Thermal properties of ten different seafood were measured in this research. They included bluefish (<i>Pomatomus saltatrix</i>), croaker (<i>Micropogonias undulatus</i>), spanish mackerel (<i>Scomberomorus maculatus</i>), pink salmon (<i>Oncorhynhus gorbuscha</i>), black seabass (<i>Atractoscion nobilis</i>), spot (<i>Leiostomus xanthurus</i>), shrimp(<i>Pandalus borealis</i>), tilapia (<i>Tilapia aurea</i>), grey sea trout(</i>Cynoscion regalis</i>), and yellow fin tuna (<i>Thunnus albacares</i>) (Wheaton, et al. 1985). Thermal properties measured were thermal conductivity, thermal diffusivity, and specific heat from 5 to 30<sup>o</sup>C. Enthalpy was measured from -40 to 30<sup>o</sup>C. Moisture and fat content were measured. Thermal conductivity and thermal diffusivity were measured by a rapid transient technique using a bead thermistor probe. Specific heat and enthalpy were measured using a differential scanning calorimeter. Moisture content and fat content were measured by the AOAC specified oven dry method and ether extraction method, respectively. The measured thermal properties agreed well with the scarcely available literature values. They were then statistically correlated with moisture and fat content. Based on statistical analysis, mathematical models relating thermal properties and composition were proposed and compared with the models available in the literature. Models for thermal conductivity and specific heat were recommended to predict these properties of meats and fish with similar composition."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:title","label":"Title","values":["Measurement of Thermal Properties of Seafood"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Diehl, Kenneth C."],"dc:contributor.committeemember":["Perumpral, John V.","Hackney, Cameron Raj","Haugh, C. Gene"],"dc:contributor.department":["Biological Systems Engineering"],"dc:creator":["Radhakrishnan, Sudhaharini"],"dc:date.accessioned":["2014-03-14T20:51:56Z"],"dc:date.available":["2014-03-14T20:51:56Z","1997-07-14"],"dc:date.issued":["1997-06-26"],"dc:description.abstract":["Thermal properties of ten different seafood were measured in this research. They included bluefish (<i>Pomatomus saltatrix</i>), croaker (<i>Micropogonias undulatus</i>), spanish mackerel (<i>Scomberomorus maculatus</i>), pink salmon (<i>Oncorhynhus gorbuscha</i>), black seabass (<i>Atractoscion nobilis</i>), spot (<i>Leiostomus xanthurus</i>), shrimp(<i>Pandalus borealis</i>), tilapia (<i>Tilapia aurea</i>), grey sea trout(</i>Cynoscion regalis</i>), and yellow fin tuna (<i>Thunnus albacares</i>) (Wheaton, et al. 1985). Thermal properties measured were thermal conductivity, thermal diffusivity, and specific heat from 5 to 30<sup>o</sup>C. Enthalpy was measured from -40 to 30<sup>o</sup>C. Moisture and fat content were measured. Thermal conductivity and thermal diffusivity were measured by a rapid transient technique using a bead thermistor probe. Specific heat and enthalpy were measured using a differential scanning calorimeter. Moisture content and fat content were measured by the AOAC specified oven dry method and ether extraction method, respectively. The measured thermal properties agreed well with the scarcely available literature values. They were then statistically correlated with moisture and fat content. Based on statistical analysis, mathematical models relating thermal properties and composition were proposed and compared with the models available in the literature. Models for thermal conductivity and specific heat were recommended to predict these properties of meats and fish with similar composition."],"dc:description.degree":["Master of Science"],"dc:identifier.other":["etd-61397-204256"],"dc:identifier.uri":["http://hdl.handle.net/10919/36834"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["differential scanning calorimeter","thermistor","seafood","thermal properties"],"dc:title":["Measurement of Thermal Properties of Seafood"],"dc:type":["Thesis"],"thesis:degree_discipline":["Biological Systems Engineering"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:20:32Z"}