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Le transfert de chaleur dans des applications de froid alimentaire.

Heat transfer in food cooling applications.

Auteurs : DINCER I.

Type de monographie : Ouvrage

Résumé

This book in the "Series in Chemical and Mechanical Engineering" series contains simple and accurate models, correlations, tools, and charts for determining cooling process and cooling heat transfer parameters. It also incorporates many wide-ranging, worked-out examples extracted from practical applications. Extract from the table of contents: food preservation methods; food refrigeration technology (cooling systems, freezing, cool and cold storage, controlled atmosphere, transport refrigeration, heat generation, transpiration); food freezing (quality, freezing times and equipment, ice making); refrigeration systems (refrigerants; refrigeration cycles and systems, heat pumps for refrigeration, solar cooling); heat transfer; cooling process parameters; cooling heat transfer parameters (cooling heat transfer parameters, specific heat, thermal conductivity, thermal diffusivity, effective heat transfer coefficients, modelling for thermal diffusivity and heat transfer coefficient, effective Nusselt-Reynolds correlations).

Détails

  • Titre original : Heat transfer in food cooling applications.
  • Identifiant de la fiche : 2001-0588
  • Langues : Anglais
  • Édition : Taylor & Francis - Royaume-uni/Royaume-uni
  • Date d'édition : 1997
  • ISBN : 1560325801
  • Source : Source : 399 p. (15.7 x 23.3); fig.; tabl.; index; append.; USD 85.
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Indexation