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Heat exchange investigation during meat product storage.

[In Russian. / En russe.]

Author(s) : LYKOVA A. V., BACHKATOVA A. A., BABAKIN S. B., et al.

Summary

The action of a temperature and humidity state of medium on walling and refrigerating equipment in a meat product storage room may have stationary and non-stationary characteristics. Heat exchange between the environment, walling and the air in the room is not a stationary process. During operation, frost deposit occurs on walling. Its surface layer is not thick, but it disturbs heat exchange. As a result, the heat exchange coefficient changes. In industrial cold rooms, the heat in the room atmosphere is of great value. So, detailed analysis of the mechanism of condensation and water vapour freezing on refrigerated surfaces is very important. The paper presents a comparative analysis of the mechanism of vapour condensation and the process of heat exchange between air and the frost deposit surface.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 2007-1664
  • Languages: Russian
  • Source: Refrigeration industry in the 21st century + CD-ROM.
  • Publication date: 2004/12/06

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