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HEAT AND MASS TRANSFER DURING COOLING DOWN OF PERISHABLE GOODS ON BOARD SHIPS.

TRANSFERT DE CHALEUR ET DE MASSE AU COURS DU REFROIDISSEMENT DES DENREES PERISSABLES A BORD DES NAVIRES.

Author(s) : JAMET Y.

Summary

THE PAPER (SEE ALSO ABSTR. 85-1732) DEALS WITH THE PROBLEM OF COOLING DOWN CARGOES OF FRUIT OR VEGETABLES IN THE HOLDS OF REFRIGERATED SHIPS OR IN CONTAINERS. THE CONDITIONS ADOPTED ARE THOSE ALLOWING THE CALCULATION OF MINIMUM DURATIONS. THOSE CONDITIONS ARE GIVEN IN ANOTHER PAPER. THE MAIN FEATURES OF THE PRESENT PAPER ARE RELATED TO THE ANALYTIC CALCULATION OF THE TEMPERATURES OF THE REFRIGERATING AIR AND OF THE GOODS IN RELATION WITH THE VARIOUS PARAMETERS AND CHARACTERISTICS (BREATHING, DRYING UP) AND WITH THE VARIABLES (SPACE AND TIME).

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Pages: 509-515

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Details

  • Original title: TRANSFERT DE CHALEUR ET DE MASSE AU COURS DU REFROIDISSEMENT DES DENREES PERISSABLES A BORD DES NAVIRES.
  • Record ID : 1985-2671
  • Languages: French
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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