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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New cooling time correlations for foodstuffs co...
- Author(s) : DINCER I.
- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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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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Prediction of food chilling rates with time-var...
- Author(s) : TANNER D. J., CLELAND D. J., WAKE G. C.
- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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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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