Further Improvements in Temperature Calculation During Cooling of Fish Packages

Abstract

In an earlier study, it was demonstrated that the empirical approach used to calculate the surface film conductance resulted into a higher value compared to those obtained from the other methods available in the literature. During further investigations, surface film conductance values were found to gradually decrease with a fall in temperature. When this non-linear variation was used to develop a correlation and it was used to calculate temperatures by the same empirical correlation, a remarkably excellent improvement in the calculated temperature resulted.