微探针法测定

doi:10.7506/rlyj1001-8123-200606011

Download: PDF (91 KB) HTML (1 KB)
Export: BibTeX | EndNote (RIS)

Abstract Thermal conductivity of"Peking -duck "roasted by air-impingement was measured with microprobe. The result showed that the thermal conductivity of subcutaneous tissue with moisture content from 6.55% to 14.22% ranged 0.1178W/(m·K)～ 0.1973W/(m·K),indicating trends of liner correlation.

Key words： Duck Moisture Thermal conductivity Subcutaneous tissue Microprobe

:

TS251.1

	Service

	E-mail this article
	Add to my bookshelf
	Add to citation manager
	E-mail Alert
	RSS
	Articles by authors
	Ma Ling-juan
	Gao Zhen-jiang
	Jiang Xin-jie
	Du Zhi-long

Cite this article:

Ma Ling-juan,Gao Zhen-jiang,Jiang Xin-jie, et al. Determination of Subcutaneous Thermal Conductivity for "Peking-duck" Roasted by Air-impingement Technique[J]. Meat Research, 2006, 20(6): 36-38.

URL:

https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200606011 OR https://www.rlyj.net.cn/EN/Y2006/V20/I6/36

[1]	LIU Bing, DUAN Zhenhua, YU Qun, LIU Yan, HU Bingyang. Effects of Osmotic Conditions on the Osmosis-Vacuum Microwave Drying of Tilapia Meat[J]. Meat Research, 2016, 30(4): 17-20.