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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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Estimation of surface temperature distributions...
- 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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Practical solutions for rapid chilling of foods.
- Author(s) : KETTERINGHAM L.
- Date : 2001/03/28
- Languages : English
- Source: Rapid Cooling of Food.
- Formats : PDF
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Construction of a predictive model for product ...
- Author(s) : DAVEY L. M., PHAM Q. T.
- Date : 1996/02/11
- Languages : English
- Source: Refrigeration, Climate Control and Energy Conservation.
- Formats : PDF
View record
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Chilling and freezing food with ice slurries.
- Author(s) : PEARSON A. B., BLACKHURST D. R.
- Date : 2001/03/28
- Languages : English
- Source: Rapid Cooling of Food.
- Formats : PDF
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DETERMINATION EXPERIMENTALE DU COEFFICIENT DE T...
- Author(s) : ALVAREZ G., LETANG G.
- Date : 1991/08/10
- Languages : French
- Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
- Formats : PDF
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