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Presents an approximate method for determining the ‘effective’ heat transfer coefficients encountered in a variety of food cooling processes by performing relatively simple experiments. Presents the results of experiments on apples and potatoes which show good agreement with previous data.
KEYWORDS: Experiment, fruits, vegetables, food industry, USA, heat flow, comparing, cooling, accuracy.
Citation: ASHRAE Transactions, vol. 96, pt. 2, St. Louis 1990
Product Details
- Published:
- 1990
- Number of Pages:
- 6
- File Size:
- 1 file , 610 KB
- Product Code(s):
- D-18643
