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Heat and mass transfer: modelling and process design in refrigerated foodstuffs.

Author(s) : CLELAND A. C.

Summary

The models for heat and mass transfer that engineers will use in the next century in food refrigeration process design are expected to seek advantage through food product quality improvement rather more than through greater engineering efficiency.

Details

  • Original title: Heat and mass transfer: modelling and process design in refrigerated foodstuffs.
  • Record ID : 2001-2239
  • Languages: English
  • Source: Refrigeration for tomorrow: challenges and solutions. Proceedings of the Centenary conference of the British Institute of Refrigeration.
  • Publication date: 1999/11/10
  • Document available for consultation in the library of the IIR headquarters only.

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