ShareCOOLING OF FOODS AND FRUITS BY ACCUMULATED COLD ENERGY.
[In Hungarian. / En hongrois.]
Author(s) : CSURY I.
Type of article: Article
Summary
THE CONDITIONS OF ICE FORMATION ARE MATHEMATICALLY FORMULATED AND THE TIME NEEDED FOR COOLING IS DETERMINED. THE HEAT QUANTITY NEEDED IS ALSO DETERMINED ON THE BASIS OF THE FOURIER DIFFERENTIAL EQUATION AND THE HEAT LOAD IS CALCULATED FOR FOOD COOLING. EXAMPLES ARE GIVEN. (HUNG. R&D ABSTR., HU., 5, N 4, 1989, 821/89.
Details
- Original title: [In Hungarian. / En hongrois.]
- Record ID : 1990-1057
- Languages: Hungarian
- Source: Elelmez. Ip. - vol. 43 - n. 2
- Publication date: 1989
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food engineering;
Chilling of foodstuffs - Keywords: Ice; Calculation; Chilling; Fruit; Thermal energy storage
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