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MEASUREMENT OF CONVECTIVE HEAT TRANSFER COEFFICIENTS DURING FOOD FREEZING PROCESSES.

Author(s) : CHAVARRIA V. M., HELDMAN D. R.

Type of article: Article

Summary

THE PURPOSE OF THE INVESTIGATION WAS TO EXAMINE EXPERIMENTAL PROCEDURES FOR ACCURATE DETERMINATION OF CONVECTIVE TRANSFER COEFFICIENTS DURING FREEZING OF FOOD PRODUCTS. MEASUREMENTS OF HEAT TRANSFER COEFFICIENTS DURING COOLING OF ANY ACRYLIC TRANSDUCER AND GROUND BEEF WITH SIMILAR SIZE AND SHAPE WERE CONDUCTED AT AIR TEMPERATURES BELOW INITIAL FREEZING POINT OF THE PRODUCT. THE RESULTS INDICATE THAT ACCURATE MEASUREMENTS OF THE COEFFICIENTS CAN BE ACHIEVED THROUGH NONLINEAR REGRESSION ANALYSIS OF TEMPERATURE HISTORIES WITHIN AN ACRYLIC TRANSDUCER.

Details

  • Original title: MEASUREMENT OF CONVECTIVE HEAT TRANSFER COEFFICIENTS DURING FOOD FREEZING PROCESSES.
  • Record ID : 1985-0589
  • Languages: English
  • Publication date: 1984
  • Source: Source: J. Food Sci.
    vol. 49; n. 3; 1984.05-06; 810-814; 6 fig.; 23 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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