ShareSummary
Presents an analytical method for determining the heat transfer coefficients of food products being cooled in water and air flow. Food products are idealised as geometrical solid objects of regular shapes. Develops new correlations between heat transfer and cooling coefficients in simple forms for practical use in the refrigeration industry.
Details
- Original title: New correlations for heat transfer coefficients during direct cooling of products.
- Record ID : 1997-3316
- Languages: English
- Source: Int. J. Energy Res. - vol. 20 - n. 7
- Publication date: 1996/07
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Indexing
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Themes:
Food engineering;
Chilling of foodstuffs - Keywords: Heat transfer coefficient; Food; Correlation; Calculation; Heat transfer; Chilling; Air; Simulation; Water
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New effective Nusselt-Reynolds correlations for...
- Author(s) : DINCER I.
- Date : 1997/01
- Languages : English
- Source: J. Food Eng. - vol. 31 - n. 1
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Surface heat transfer coefficients of cylindric...
- Author(s) : DINCER I.
- Date : 1994/08
- Languages : English
- Source: J. Heat Transf. - vol. 116 - n. 3
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Development of new effective Nusselt-Reynolds c...
- Author(s) : DINCER I.
- Date : 1994/11
- Languages : English
- Source: International Journal of Heat and Mass Transfer - vol. 37 - n. 17
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Heat and mass transfer coefficients at the surf...
- Author(s) : KONDJOYAN A., DAUDIN J. D., BIMBENET J. J.
- Date : 1993
- Languages : English
- Source: J. Food Eng. - vol. 20 - n. 4
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The use of a time-temperature integrator in con...
- Author(s) : WENG Z., HENDRICKX M., MAESMANS G., TOBBACK P.
- Date : 1992
- Languages : English
- Source: J. Food Eng. - vol. 16 - n. 3
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