ShareHeat 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.
Links
See other articles from the proceedings (14)
See the conference proceedings
Indexing
-
Non invasive temperature measurement in thermal...
- Author(s) : GEORGE R. M., RICHARDSON P. S.
- Date : 2000/09/12
- Languages : English
- Source: Food & drink 2000. Processing solutions for innovative products.
View record
-
Thermal decontamination of food.
- Author(s) : JAMES S. J.
- Date : 2003
- Languages : English
- Source: Annual proceedings of the Institute of Refrigeration. 2003-2004 [CD-ROM].
View record
-
Dynamic simulation of refrigerating systems for...
- Author(s) : LEDUCQ D., GUILPART J., TRYSTRAM G.
- Date : 2000/06/26
- Languages : English
- Source: FOODSIM'2000. 1st International Conference on Simulation in Food and Bio industries.
View record
-
Smarter process development: engineers who unde...
- Author(s) : CLELAND A. C., POUND C. J.
- Date : 1999/09
- Languages : English
- Source: Food Sci. Technol. Today - vol. 13 - n. 3
View record
-
Transport properties of foods.
- Author(s) : SARAVACOS G. D., MAROULIS Z. B.
- Date : 2001
- Languages : English
View record