There are numerous instances whereby fruits and vegetables are subjected to heating or cooling processes, and some of these may involve mass transfer in the form of evaporation or condensation of moisture. The various methods that have been developed for calculating heat and mass transfer in fruits and vegetables are reviewed and discussed in detail.
Units: Dual
Citation: Symposium, ASHRAE Transactions, 1985, vol. 91, pt. 2B, Honolulu, HI
Product Details
- Published:
- 1985
- Number of Pages:
- 20
- File Size:
- 1 file , 1.9 MB
- Product Code(s):
- D-HI-85-07-3
