Share

Analysis of cooling data during hydrocooling of food products.

Author(s) : PALA N., SAYGI Y. B., DINCER I.

Summary

A methodological and experimental investigation was conducted to carry out and to evaluate the effective cooling process parameters, namely half cooling times, cooling coefficients and lag factors, and also to determine dimensionless temperature distributions. The hydrocooling process experiments were carried out with the immersion cooling of apricots, plums and peaches in the cold water pool applying the different water temperatures of 0.8, 1 and 1.2 deg C, respectively. Results are given.

Details

  • Original title: Analysis of cooling data during hydrocooling of food products.
  • Record ID : 1993-0949
  • Languages: English
  • Publication date: 1992/05/06
  • Source: Source: Proc. 2nd int. Colloq. Refrig. Air Cond., Adana
    62-71; 4 fig.; 1 tabl.; 7 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing