Heat and mass transfer.

Transferts de chaleur et de masse.

Author(s) : Cemagref, ALVAREZ DE TAPIA G.

Type of monograph: Booklet

Summary

Course in "Refrigeration, development and environment". Extract of contents: engineering applications and theoretical aspects of heat and mass transfer during the cooling of produce (chilling of produce, air cooling, moist refrigeration, brumization, vacuum, glazing, precooling, heat transfer mechanisms (non-stationary, internal, sphere, infinite plate), heat transfer coefficient.

Details

Original title: Transferts de chaleur et de masse.
Record ID : 1995-0636
Languages: French
Publication: Cemagref - France/France
Publication date: 1994/01
Source: Source: 31 p. (21 x 29.2); fig.; tabl.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food engineering;
Chilling of foodstuffs;
Fruit
Keywords: Spray; Precooling; Icing; Calculation; Mass transfer; Vacuum; Heat transfer; Chilling; Air; Plant product; Fruit; Chilled water