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THERMAL CHARACTERISTICS OF FRUIT AND VEGETABLES AS APPLIED TO HYDROCOOLING.
Author(s) : RANADE M. S., NARAYANKHEDKAR K. G.
Summary
HYDROCOOLING IS A FASTER AND CHEAPER METHOD OF PRECOOLING PARTICULARLY FOR THE NAKED PRODUCTS. KNOWLEDGE OF THERMAL CHARACTERISTICS IS NECESSARY FOR PREDICTING THE COOLING TIME AND DESIGNING THE PRECOOLING SYSTEM. THIS PAPER REPORTS EXPERIMENTAL INVESTIGATION ON THREE PRODUCTS VIZ. SNAKE GOURD, CUCUMBER AND SWEET LIME USING THE HYDROCOOLING SYSTEM. THE PRODUCTS SNAKE GOURD, CUCUMBER AND SWEET LIME HAVE BEEN SPECIALLY SELECTED BECAUSE THEY CAN BE TREATED AS INFINITE CYLINDER, FINITE CYLINDER AND SPHERE RESPECTIVELY. TRUE ASYMPTOTIC SOLUTION METHOD HAS BEEN USED FOR DETERMINING THERMAL CHARACTERISTICS OF THESE PRODUCTS.
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Pages: 1982-1
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Details
- Original title: THERMAL CHARACTERISTICS OF FRUIT AND VEGETABLES AS APPLIED TO HYDROCOOLING.
- Record ID : 1983-1783
- Languages: English
- Source: Refrigeration of perishable products for distant markets.
- Publication date: 1982/01/26
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Fruit;
Vegetables - Keywords: Thermal property; Precooling; Gourd; Citrus fruit; Calculation; Chilling; Vegetable; Immersion; Fruit; Cucumber; Chilled water
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