ShareHEAT AND MASS TRANSFER IN CHILLING AND STORAGE OF MEAT.
Author(s) : DAUDIN J. D., SWAIN M. V. L.
Type of article: Article
Summary
THE MASS-TRANSFER COEFFICIENT DOES NOT DEPEND ON TEMPERATURE: 275 TO 288 K (2 TO 15 DEG C) OR ON THE RELATIVE HUMIDITY (52 TO 87%) OF AIR DURING COLD STORAGE, BUT IT IS PROPORTIONAL TO THE AIR VELOCITY IN THE RANGE OF 0.5 TO 1.5 M PER SECOND. A MATHEMATICAL MODEL IS DESCRIBED, FROM WHICH THE HEAT-TRANSFER COEFFICIENTS ARE PREDICTED FROM THE MASS-TRANSFER COEFFICIENTS. (Bibliogr. int. CDIUPA, FR., 90-264877.
Details
- Original title: HEAT AND MASS TRANSFER IN CHILLING AND STORAGE OF MEAT.
- Record ID : 1991-1215
- Languages: English
- Source: J. Food Eng. - vol. 12 - n. 2
- Publication date: 1990
Links
See the source
Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Calculation; Mass transfer; Meat; Heat transfer; Chilling
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