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Almost everything about food refrigeration (16). 2. Refrigeration in food storage and food processing technology. 2.1. General characteristics of cooling technology.

Prawie wszystko o technologii chlodniczej zywnosci (16). 2. Chlodnictwo w przetwórstwie i przechowalnictwie. 2.1. Ogólna charakterystyka metod schladzania.

Author(s) : POSTOLSKI J.

Type of article: Article, Case study

Summary

The characteristics of the cooling technologies including processes of heat and moisture (i.e. mass) transfer as well as the main parameters of these processes such as an intensity, rate and cooling time, refrigeration load and power consumption have been analyzed in the paper. Two general cases of cooling processes have been described in the paper, namely blowing method and immerse method. See also this Bulletin, references 2006-2429, and 2431 to 2433.

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Pages: 419-425

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Details

  • Original title: Prawie wszystko o technologii chlodniczej zywnosci (16). 2. Chlodnictwo w przetwórstwie i przechowalnictwie. 2.1. Ogólna charakterystyka metod schladzania.
  • Record ID : 2006-2430
  • Languages: Polish
  • Subject: Technology
  • Source: Technika Chlodnicza i Klimatyzacyjna - vol. 12 - n. 11
  • Publication date: 2005/11

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