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p-h Diagram for water of low pressure for food engineering.

[In Japanese. / En japonais.]

Author(s) : MURATA S.

Type of article: Article

Summary

The water and steam diagrams for mechanical engineers are too wide in range of temperature and pressure to use in the food processing. The steam deactivation of fruits and vegetables have recently become accessible because as the high heat transfer rates by water vapour condensation and the steam peeling has been used successfully on chestnuts and potatoes. The designer of the equipments and the food processing engineer need the detailed characteristics of steam and water near the atmospheric pressure of 1 bar and the saturation dome. This diagram is made to meet the needs.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2005-1620
  • Languages: Japanese
  • Source: Refrigeration - vol. 79 - n. 926
  • Publication date: 2004

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