ShareA new method of predicting the time-variability of product heat load during food cooling. 2. Experimental testing.
Author(s) : LOVATT S. J., PHAM Q. T., CLELAND A. C., LOEFFEN M. P. F.
Type of article: Article
Summary
Comparison of the performances of a model of differential equations and of the finite-difference calculation method, for measuring heat transfer during chilling of products of different geometrical shapes. A comparison is made with the experimental measurements and the application to products of irregular shape is attempted.
Details
- Original title: A new method of predicting the time-variability of product heat load during food cooling. 2. Experimental testing.
- Record ID : 1994-0271
- Languages: English
- Source: J. Food Eng. - vol. 18 - n. 1
- Publication date: 1993
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Indexing
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Themes:
Food engineering;
Chilling of foodstuffs - Keywords: Heat balance; Geometry; Food; Calculation; Heat transfer; Chilling
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- Date : 1982/03
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 5 - n. 2
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- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 5
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- Formats : PDF
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- Author(s) : COLAKYAN M., TURTON R., LEVENSPIEL O.
- Date : 1984
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A new method of predicting the time-variability...
- Author(s) : LOVATT S. J., PHAM Q. T., CLELAND A. C., LOEFFEN M. P. F.
- Date : 1993
- Languages : English
- Source: J. Food Eng. - vol. 18 - n. 1
View record