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HEAT TRANSFER CHARACTERISTICS DURING AIR PRECOOLING OF STRAWBERRIES.
Author(s) : GUEMES D. R., PIROVANI M. E., DI PENTIMA J. H.
Type of article: Article, IJR article
Summary
EFFECTIVE SURFACE HEAT TRANSFER COEFFICIENTS WERE DETERMINED AND A NUSSELT-REYNOLDS CORRELATION WHICH INCLUDES THE EFFECT OF MOISTURE EVAPORATION WAS DEVELOPED. THE MEAN VALUE OF FILM COEFFICIENTS WAS 16 TO 25% HIGHER THAN THE ONE PREDICTED BY THE CORRELATION OF MCADAMS FOR SPHERES. IT WAS CONCLUDED THAT STRAWBERRIES MAY BE ACCEPTABLY CONSIDERED AS SPHERES, SINCE CORRECTION FOR ANOMALOUS SHAPE DOES NOT CAUSE SIGNIFICANT DIFFERENCES.
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Pages: 169-173
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Details
- Original title: HEAT TRANSFER CHARACTERISTICS DURING AIR PRECOOLING OF STRAWBERRIES.
- Record ID : 1989-1863
- Languages: English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 12 - n. 3
- Publication date: 1989
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Indexing
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Themes:
Food engineering;
Fruit - Keywords: Strawberry; Precooling; Heat transfer coefficient; Calculation; Heat transfer; Fruit
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