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New cooling time correlations for foodstuffs cooled in forced air and water flows.
Author(s) : DINCER I.
Summary
In the study new Fourier-Reynolds correlations for foodstuffs cooled in air and water flows as very common cooling techniques were developed to estimate their cooling times. In this respect, cooling times of several items were determined. Using these findings and the cooling time data taken in the literature, Fourier-Reynolds correlations were developed for half cooling times and seven-eighths cooling times for air and water cooling. The Fourier number-Reynolds number diagrams were drawn for easier-use in practice.
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Details
- Original title: New cooling time correlations for foodstuffs cooled in forced air and water flows.
- Record ID : 1996-0940
- Languages: English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Publication date: 1995/08/20
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Chilling of foodstuffs - Keywords: Food; Correlation; Cooling rate; Calculation; Chilling; Air; Simulation; Water
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