Share

IIR document

HEAT AND MASS TRANSFER DURING COOLING DOWN OF PERISHABLE GOODS ON BOARD SHIPS ; MINIMUM DURATION FOR COOLING DOWN FRUIT AND VEGETABLE CARGOES (IN CARGO HOLDS OR INSIDE CONTAINERS).

TRANSFERT DE CHALEUR ET DE MASSE AU COURS DU REFROIDISSEMENT DES DENREES PERISSABLES A BORD DES NAVIRES ; DUREE MINIMALE DE REFROIDISSEMENT DES CARGAISONS DE FRUITS ET LEGUMES (DANS LES CALES OU A L'INTERIEUR DES CONTENEURS).

Author(s) : JAMET Y.

Type of article: Article, IJR article

Summary

THE PAPER MAINLY DEALS WITH THE MODELLING OF CARGO, THE CLARIFICATION OF CONVECTION HEAT EXCHANGE COEFFICIENT, THE DRYING PROCESS BETWEEN PRODUCTS AND COOLING AIR, THE DETERMINATION OF AIR AND PRODUCT TEMPERATURES IN TERMS OF CHARACTERISTIC PARAMETERS (RESPIRATION, DRYING) AND VARIABLES (SPACE AND TIME) AND THE INFLUENCING FACTORS INDEPENDENT OF THE PLANT. IT IS ALSO POSSIBLE TO TAKE INTO ACCOUNT THE FUNCTIONAL POTENTIALITIES OF THE SHIP'S PLANT WHEN THESE DO NOT ALLOW A STEP FUNCTION AS AN INITIAL CONDITION OR WHEN THE COOLING AIR DISTRIBUTING SYSTEM BRINGS ABOUT A KNOWN UNBALANCE IN THE OVERALL AIR FLOW DISTRIBUTION.

Available documents

Format PDF

Pages: 299-307

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: TRANSFERT DE CHALEUR ET DE MASSE AU COURS DU REFROIDISSEMENT DES DENREES PERISSABLES A BORD DES NAVIRES ; DUREE MINIMALE DE REFROIDISSEMENT DES CARGAISONS DE FRUITS ET LEGUMES (DANS LES CALES OU A L'INTERIEUR DES CONTENEURS).
  • Record ID : 1985-1732
  • Languages: French
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 7 - n. 5
  • Publication date: 1984

Links


See other articles in this issue (9)
See the source

Indexing