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EFFECTIVE SURFACE HEAT TRANSFER COEFFICIENT ENCOUNTERED IN AIR BLAST FREEZING OF POULTRY.
Author(s) : MANNAPPERUMA J. D., SINGH R. P., REID D. S.
Summary
THE SURFACE HEAT TRANSFER COEFFICIENTS ENCOUNTERED IN AIR-BLAS T FREEZING OF SINGLE PLASTIC OVERWRAPPED TURKEY, PLASTIC WRAPPED WHOLE CHICKEN, TRAYPACKS OF CHICKEN PARTS AND BOXED CHICKEN PARTS WERE DETERMINED. FREEZING OF THESE ITEMS WERE SIMULATED USING A NUMERICAL METHOD. THE EXPERIMENTAL TEMPERATURE HISTORIES WERE COMPARED WITH SIMULATED TEMPERATURE HISTORIES TO ESTIMATE SURFACE HEAT TRANSFER COEFFICIENTS. THE RESULTS WERE PRESENTED AS DIMENSIONAL AND NONDIMENSIONAL CORRELATIONS.
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Pages: 1923-1927
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Details
- Original title: EFFECTIVE SURFACE HEAT TRANSFER COEFFICIENT ENCOUNTERED IN AIR BLAST FREEZING OF POULTRY.
- Record ID : 1992-2326
- Languages: English
- Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
- Publication date: 1991/08/10
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Poultry - Keywords: Poultry; Calculation; Measurement; Meat; Air; Simulation; Chicken; Freezing; Turkey (poultry)
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