IIR document

Enhanced heat transfer in food chilling, freezing and thawing using heat pipes.

Summary

The rate of chilling, freezing and especially thawing of meat and other foods is often limited by its poor thermal conductivity. Providing a high conductivity path to the thermal centre of the food is a potential method of overcoming this problem. Heat pipes, thermosiphons and other high conductivity inserts can increase chilling, freezing and thawing rates in food. Examples are presented.

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Pages: 1998-6

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Details

  • Original title: Enhanced heat transfer in food chilling, freezing and thawing using heat pipes.
  • Record ID : 2001-0827
  • Languages: English
  • Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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