Study on Thermal Conductivity of Beijing Roast Duck Subcutaneous tissue by Microprobe

摘要：

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.

关键词： Beijing roast duck Thermal conductivity Subcutaneous tissue Microprobe

作者: Wang Jianxin Sui Meili

作者单位: Department of Electronic and Information Engineering,Beijing Electronic Science and Technology Insti Beijing Senior Expert Technology Center, Chinese Academy of Sciences, Bingjing, China

会议类型: 国际会议

会议名称: 2010 2nd IEEE International Conference on Information Management and Engineering(2010年IEEE第二届信息管理与工程国际会议 IEEE ICIME 2010)

会议地点: 成都

会议语种:英文

页码: 1-3

在线出版日期: 2010-04-16（万方平台首次上网日期，不代表论文的发表时间）