Study on thermal conductivity of Beijing roast duck subcutaneous tissue by microprobe

Abstract

Thermal conductivity is an important parameter in the Beijing roast duck processing, and have a vital significant to study the skin expanding craft of Beijing roast duck. The microprobe measurement method is adopted to test the duck subcutaneous tissue thermal conductivity. The results indicate that the duck subcutaneous tissue thermal conductivity between 0.1178 and 0.1973 W/(m«K) when the moisture content is change from 6.55 to 14.22%, thermal conductivity and moisture content have a strong linear correlation trend.

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Cite this paper

@article{Jianxin2010StudyOT, title={Study on thermal conductivity of Beijing roast duck subcutaneous tissue by microprobe}, author={Wang Jianxin and Sui Meili}, journal={2010 2nd IEEE International Conference on Information Management and Engineering}, year={2010}, pages={554-556} }