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Surface heat transfer coefficients of cylindrical food products cooled with water.

Author(s) : DINCER I.

Type of article: Article

Summary

A mathematical model was developed to determine the surface heat transfer coefficients for single cylindrical objects and was tested for cylindrical food products cooled in water flow at the medium temperatures of 0.5, 1, 1.5 deg C, respectively. In the experimental investigation, batches of 5, 10, 15, and 20 kilogrammes of product were cooled. The results of the study indicated that the surface heat transfer coefficient for an individual product decreased with an increase in batch weight and an increase in the water temperature.

Details

  • Original title: Surface heat transfer coefficients of cylindrical food products cooled with water.
  • Record ID : 1995-2934
  • Languages: English
  • Source: J. Heat Transf. - vol. 116 - n. 3
  • Publication date: 1994/08
  • Document available for consultation in the library of the IIR headquarters only.

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