ShareINTENSIFICATION OF THE FREEZING PROCESS BY USING A DYNAMIC DISPERSE MEDIUM.
Author(s) : DITCHEV S. P.
Type of article: Book chapter
Summary
THIS DISPERSE MEDIUM IS MADE UP OF GASES AND SOLID PARTICLES MOVING UNDER THE EFFECT OF AIR DRAUGHTS. MATHEMATICAL MODELS ARE DEVELOPED FOR THE CALCULATION OF HEAT AND MASS TRANSFER COEFFICIENTS ON FREEZING. THIS PROCESS REDUCES THE WEIGHT LOSS OF FROZEN FOODS WHILE DECREASING TREATMENT TIME. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-220925.
Details
- Original title: INTENSIFICATION OF THE FREEZING PROCESS BY USING A DYNAMIC DISPERSE MEDIUM.
- Record ID : 1987-1808
- Languages: English
- Source: In: Food Eng. Process Appl., Unit Oper., Elsevier - vol. 2
- Publication date: 1986
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Indexing
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PHYSICAL AND ENGINEERING ASPECTS OF FOOD FREEZING.
- Author(s) : HOLDSWORTH S. D.
- Date : 1987
- Languages : English
- Source: In: Dev. Food Preserv., Elsevier - vol. 4
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FUNDAMENTAL RESEARCH OF FOOD-FREEZING USING FLU...
- Author(s) : KATAYAMA K.
- Date : 1981
- Languages : Japanese
- Source: Refrigeration - vol. 56 - n. 641
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INFLUENCE OF GEOMETRICAL PARAMETERS OF THE LAYE...
- Author(s) : SZTRAUBE J.
- Date : 1988
- Languages : Polish
- Source: Chlodnictwo - vol. 23 - n. 2
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Fluidisation à avancement par "sauts de puce".
- Author(s) : GAC A.
- Date : 1997/08
- Languages : French
- Source: Rev. gén. Froid - vol. 87 - n. 976
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FREEZE FLO.
- Author(s) : KIZAWA M.
- Date : 1984
- Languages : Japanese
- Source: Refrigeration - vol. 59 - n. 685
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