Share

USE OF DYNAMIC SIMULATION IN THE DESIGN OF FOOD FREEZING EQUIPMENT.

Author(s) : CLELAND A. C.

Type of article: Book chapter

Summary

DEVELOPMENT OF A MATHEMATICAL MODEL FOR THE CALCULATION OF HEAT LOSSES FROM FOODSTUFFS OF VARIOUS SHAPES OCCURRING DURING FREEZING. DIFFERENTIAL EQUATIONS, PROCESSED ON A COMPUTER, ARE DEVELOPED FOR THE SIMULATION OF THE FREEZING OF LAMB CARCASES. COMPARISON WITH TEST RESULTS. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-220923.

Details

  • Original title: USE OF DYNAMIC SIMULATION IN THE DESIGN OF FOOD FREEZING EQUIPMENT.
  • Record ID : 1987-1798
  • Languages: English
  • Source: In: Food Eng. Process Appl., Unit Oper., Elsevier - vol. 2
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (6)
See the source

Indexing