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Model for natural convection cooling for food storage.
Author(s) : BON J., SANJUAN N., BENEDITO J., et al.
Summary
From experimental temperature data, the measured heat transfer rates were determined as well as the heat transfer coefficient. Considering natural convection, the heat transfer rates were predicted. Good agreement was found between the predicted and experimental results. Therefore, the simple and accurate method of the study is applicable to the estimation of the heat transfer rates for the cold storage of fruits.
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Pages: 2000-4
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Details
- Original title: Model for natural convection cooling for food storage.
- Record ID : 2002-2351
- Languages: English
- Publication date: 2000/10/19
- Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
2000-4; vol. 2; 911-917; fig.; 12 ref.
Indexing
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Themes:
Food engineering;
Mass transfer;
Chilling of foodstuffs - Keywords: Free convection; Food; Cooling; Air; Modelling; Cold storage
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