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Equivalent thermophysical properties and surface heat transfer coefficient of apricot and peach layers in trays during chilling.

Author(s) : FIKIIN A. G., FIKIIN K. A., TRIPHONOV S. D.

Summary

Experimental engineering data and predictive equation are established. Both packed layers and uncovered trays are considered as a system of fruits and air. In the first case the influence of the air inclusions and free convection in closed space is taken into account, while in the second: a special attention is devoted to the impact of the air infiltration between the fruits arranged in trays and pallets. The derived regression equations give the relationship between the corresponding equivalent values and the velocity of the air flow between the trays. The results are appropriate to be used for mathematical modeling and engineering calculations in real industrial transfer scenarios.

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Pages: 1996-6

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Details

  • Original title: Equivalent thermophysical properties and surface heat transfer coefficient of apricot and peach layers in trays during chilling.
  • Record ID : 1997-1575
  • Languages: English
  • Source: New Developments in Refrigeration for Food Safety and Quality.
  • Publication date: 1996/10/02
  • Document available for consultation in the library of the IIR headquarters only.

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