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METHODS FOR CALCULATING HEAT AND MASS TRANSFER IN FRUITS AND VEGETABLES INDIVIDUALLY AND IN BULK.

Author(s) : GAFFNEY J. J., BAIRD C. C., CHAU K. V.

Summary

THERE ARE NUMEROUS INSTANCES WHEREBY FRUITS AND VEGETABLES ARE SUBJECTED TO HEATING OR COOLING PROCESSES, AND SOME OF THESE MAY INVOLVE MASS TRANSFER IN THE FORM OF EVAPORATION OR CONDENSATION OF MOISTURE. THE VARIOUS METHODS THAT HAVE BEEN DEVELOPED FOR CALCULATING HEAT AND MASS TRANSFER IN FRUITS AND VEGETABLES ARE REVIEWED AND DISCUSSED IN DETAIL.

Details

  • Original title: METHODS FOR CALCULATING HEAT AND MASS TRANSFER IN FRUITS AND VEGETABLES INDIVIDUALLY AND IN BULK.
  • Record ID : 1987-0123
  • Languages: English
  • Publication date: 1985
  • Source: Source: ASHRAE Trans.
    vol. 91; n. 2B; 333-352; 11 fig.; 66 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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