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

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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