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Mathematical models of the vacuum cooling of liquid and solid foods are presented. The predictive dimensionless equation for mass transfer coefficient during vacuum cooling of liquid foods is given. The comparison of predicted mass transfer coefficients with experimental data ensures the accuracy of the presented models.
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Details
- Original title: Vacuum cooling of foods.
- Record ID : 2000-1414
- Languages: English
- Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Publication date: 1999/09/19
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Indexing
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Themes:
Food engineering;
Chilling of foodstuffs - Keywords: Food; Vacuum; Chilling; Simulation; Process
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- Date : 2003/01
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 26 - n. 1
- Formats : PDF
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- Date : 1998/10
- Languages : English
- Source: Food Eng. int. - vol. 23 - n. 5
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- Author(s) : TALLIAN A.
- Date : 1990
- Languages : Hungarian
- Source: Elelmez. Ip. - vol. 44 - n. 9
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- Author(s) : DINCER I., DOST S.
- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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