PHONE: (978) 281-9256 ABSTRACT fasttrack calipers heat wrap

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PHONE: (978) 281-9256 ABSTRACT Our objective was to ascertain the heat wrap relationship between the ultrasonic properties of fish and their composition.  Fish analogs with varying protein (15 to 25wt%), lipid (0 to 25 wt%) and moisture (55 to 80 wt%) contents were prepared by mixing dried cod powder, sunflower oil and distilled water.  The temperature dependence of the ultrasonic velocity of fish analogs was heat wrap measured from 5 to 35 C.  The ultrasonic velocity increased with solids-non-fat at all temperatures, but had a more complex dependence on fat content. heat wrap Around 15 C the ultrasonic velocity was independent of fat, at lower temperatures it increased with fat, and at higher temperature it decreased.
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