HI-85-07-4 -- Interaction between Heat and Mass Transfer in Food PDF

This paper is primarily concerned with situations involving interactive heat and mass transfer which occur in relation to refrigeration of foods . In particular, the following situations are of interest:

1. moisture losses during refrigerated storage and precooling;
2. moisture migration associated with temperature fluctuations in frozen storage (freezer burn);
3. interactions arising from Onsager reciprocity;
4. freeze-drying;
5. freeze-concentration.

Units: SI