Further Improvements in Temperature Calculation During Cooling of Fish Packages

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.