3395 -- An Experimental Method of Approximating Effective Heat Transfer Coefficients for Food Products ✓ Most Recent

1711963

Conference Proceeding by ASHRAE , 1990

Stewart, W. E., Becker, B. R., Greer, M. E. et al.

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Full Description

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.

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Product Details

Published:

1990

Number of Pages:

6

File Size:

1 file

Product Code(s):

D-18643

Note:

This product is restricted and cannot be purchased in the following countries Russia, Belarus