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NOMOGRAMS FOR GRAPHIC DETERMINATION OF SOLID FOOD COOLING PARAMETERS.

NOUVEAUX NOMOGRAMMES POUR LA DETERMINATION GRAPHIQUE DES PARAMETRES DU REFROIDISSEMENT DES PRODUITS ALIMENTAIRES (CORPS SOLIDES).

Author(s) : FIKIIN A. G.

Summary

THE PRESENT PAPER OFFERS SOME NEW EXACT AND DETAILED, EASILY APPLICABLE NOMOGRAMS WHICH EXPRESS THE RELATIONS BETWEEN THE TEMPERATURE FIELDS, THE FOURIER CRITERION AND THE BIOT CRITERION IN SOLID FOOD COOLING. THEY HAVE BEEN OBTAINED ON THE BASIS OF COMPUTER AIDED ESTIMATION OF THE FOURIER SERIES WITH SIX TERMS OF THEIR EVOLUTION, WHICH GUARANTEES HIGH RESULT ACCURACY. NOMOGRAMS MAY BE USED FOR DETERMINING THE COOLING PROCESS PARAMETERS, ITS DURATION, AS WELL AS FOR DETERMINING A CORRESPONDING OPTIMIZATION.

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Pages: 463-472

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Details

  • Original title: NOUVEAUX NOMOGRAMMES POUR LA DETERMINATION GRAPHIQUE DES PARAMETRES DU REFROIDISSEMENT DES PRODUITS ALIMENTAIRES (CORPS SOLIDES).
  • Record ID : 1985-1933
  • Languages: French
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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