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Determination of the Thermophysical Properties of Tuna Using the Heat Pulse Method Phong, Ho Thi My; Thy, Lu Thi Mong; Huong, Hoang Thi Nam; Hoang, Do Huu
Engineering Science Letter Vol. 4 No. 02 (2025): Engineering Science Letter
Publisher : The Indonesian Institute of Science and Technology Research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56741/IISTR.esl.00902

Abstract

Although the tuna industry plays an important role in supporting the economy and local communities, it remains underdeveloped and faces several challenges, according to reports from the Ministry of Industry and Trade and the Vietnam Tuna Association. This study focuses on examining the heat-related physical properties of tuna—specifically, how well it conducts heat (thermal conductivity), how quickly heat spreads through it (thermal diffusivity), and how much heat it can store (specific heat capacity). These properties were measured using the heat pulse method within a temperature range of -15°C to 20°C. The results showed that thermal conductivity ranged from 0.394 to 1.103 W/m·K, thermal diffusivity from 1.11×10⁻⁸ to 2.60×10⁻⁷ m²/s, and specific heat capacity from 3,377.21 to 52,948.54 J/kg·K.