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  3. 3395 -- An Experimental Method of Approximating Effective Heat Transfer Coefficients for Food Products PDF

3395 -- An Experimental Method of Approximating Effective Heat Transfer Coefficients for Food Products PDF

3395 -- An Experimental Method of Approximating Effective Heat Transfer Coefficients for Food Products PDF

Name:
3395 -- An Experimental Method of Approximating Effective Heat Transfer Coefficients for Food Products PDF

Published Date:
1990

Status:
Active

Description:

Publisher:
ASHRAE

Document status:
Active
Format:
Electronic (PDF)
Delivery time:
10 minutes
Delivery time (for Russian version):
200 business days
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Choose Document Language:
$4.8
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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.


File Size : 1 file , 610 KB
Note : This product is unavailable in Russia, Belarus
Number of Pages : 6
Product Code(s) : D-18643
Published : 1990

History

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