Heat Transfer in Food Products

2002 ◽  
Author(s):  
D Sep√∫lveda ◽  
G Barbosa-C√°novas
Keyword(s):  
Heat Transfer ◽  
Food Products

Heat transfer and food products

1988 ◽  
Vol 8 (2) ◽  
pp. 141-142
Author(s):  
Dean Burfoot ◽  
Colin Bailey
Keyword(s):  
Heat Transfer ◽  
Food Products

Heat Transfer During Aircooling and Storing of Moist Food Products — II. Spherical and Cylindrical Shapes

1976 ◽  
Vol 19 (3) ◽  
pp. 0577-0583 ◽  
Author(s):  
S. Srinivasa Murthy ◽  
M. V. Krishna Murthy ◽  
A. Ramachandran
Keyword(s):  
Heat Transfer ◽  
Food Products

Heat Transfer During Air Cooling and Storing of Moist Food Products

1974 ◽  
Vol 17 (4) ◽  
pp. 0769-0773 ◽  
Author(s):  
S. Srinivasa Murthy ◽  
M. V. Krishna Murthy ◽  
A. Ramachandran
Keyword(s):  
Heat Transfer ◽  
Food Products ◽  
Air Cooling

Heat transfer during forced air precooling of perishable food products

2008 ◽  
Vol 99 (2) ◽  
pp. 228-233 ◽  
Author(s):  
Ravi Kumar ◽  
Anil Kumar ◽  
U. Narayana Murthy
Keyword(s):  
Heat Transfer ◽  
Food Products ◽  
Forced Air

Simplified heat transfer modeling in a cold room filled with food products

2015 ◽  
Vol 149 ◽  
pp. 78-86 ◽  
Author(s):  
O. Laguerre ◽  
S. Duret ◽  
H.M. Hoang ◽  
L. Guillier ◽  
D. Flick
Keyword(s):  
Heat Transfer ◽  
Food Products ◽  
Heat Transfer Modeling ◽  
Cold Room

HEAT TRANSFER AND FOOD PRODUCTS

1989 ◽  
Vol 7 (3) ◽  
pp. 621-624
Author(s):  
T. Kudra ◽  
G.S.V. Raghavan
Keyword(s):  
Heat Transfer ◽  
Food Products

Analysis of Heat Transfer During Hydrair Cooling of Slab-Shaped Food Products—Part I: Theoretical Investigations

1980 ◽  
Vol 102 (4) ◽  
pp. 761-765 ◽  
Author(s):  
P. M. Abdul Majeed
Keyword(s):  
Heat Transfer ◽  
Mathematical Model ◽  
Reynolds Number ◽  
Finite Difference ◽  
Finite Difference Method ◽  
Food Products ◽  
Air Cooling ◽  
Theoretical Investigations ◽  
Cooling Speed ◽  
Wetting Liquid

Hydrair cooling of perishable food products is expected to incorporate the advantages of both air cooling and hydrocooling processes. This technique consists of passing cold air over a product which is continuously wetted by a spray of chilled water. In this paper, a mathematical model for the hydrair cooling of slab-shaped food products is proposed. The set of differential equations for heat transfer through the product and the wetting liquid are solved simultaneously, using finite difference method. It is observed that the process of hydrair cooling is advantageous at lower values of the film Reynolds number for higher Biot number values. The cooling speed and the governing parameters are correlated.

Sign in / Sign up

Export Citation Format

Share Document