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MEASURING THE CONVECTIVE HEAT TRANSFER COEFFICIENT WHILE CHILLING CARCASSES.
Author(s) : LEVY F. L.
Type of article: Article, IJR article
Summary
THE IMPORTANCE OF THE HEAT TRANSFER COEFFICIENT WHEN CHILLING CARCASSES JUSTIFIES ITSRE-EXAMINATION AND WORK TO ITS MAGNITUDE AND VARIATION. WHILE THE AIR VELOCITY AT THE SURFACE OF A CARCASS (WITH ITS RATHER IRREGULAR CONFIGURATION) IS AN ELUSIVE QUANTITY, THE AUTHOR DEMONSTRATES THAT THE MEASUREMENT OF THE TRANSFER COEFFICIENT AND ITS VARIATION SHOULD BE BASED ON THE RATE OF AIR FLOW OVER UNIT MASS OF CARCASS AND ON THE RATE OF WEIGHT LOSS THROUGH EVAPORATION.
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Pages: 84-88
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Details
- Original title: MEASURING THE CONVECTIVE HEAT TRANSFER COEFFICIENT WHILE CHILLING CARCASSES.
- Record ID : 1986-1496
- Languages: English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 9 - n. 2
- Publication date: 1986
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Measurement; Meat; Heat transfer; Chilling; Weight loss; Convection
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- Author(s) : CALIFANO A., CALVELO A.
- Date : 1980
- Languages : Spanish
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- Date : 1996/07
- Languages : English
- Source: J. Food Eng. - vol. 29 - n. 1
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- Author(s) : COULTER S., PHAM Q. T., MCNEIL I., MCPHAIL N. G.
- Date : 1995/09
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- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 18 - n. 7
- Formats : PDF
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