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Enhanced heat transfer in food chilling, freezing and thawing using heat pipes.
Author(s) : JAMES C., KETTERINGHAM L., JAMES S. J.
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: p. 327-333
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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.
Links
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Indexing
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Themes:
Food engineering;
Chilling of foodstuffs;
Freezing of foodstuffs - Keywords: Thawing; Heat pipe; Food; Heat transfer; Chilling; Freezing
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