Modeling Heat and Mass Transfer During Air Impingement Thawing of Frozen Foods PDF Download
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Author: Brent Andrew Anderson
Publisher:
ISBN:
Category :
Languages : en
Pages : 480
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Book Description
Author: Brent Andrew Anderson
Publisher:
ISBN:
Category :
Languages : en
Pages : 480
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Book Description
Author: Jayadeep Vijayan
Publisher:
ISBN:
Category :
Languages : en
Pages : 412
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Book Description
Author: Q. Tuan Pham
Publisher: Springer
ISBN: 1493905570
Category : Technology & Engineering
Languages : en
Pages : 163
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Book Description
Freezing time and freezing heat load are the two most important factors determining the economics of food freezers. This Brief will review and describe the principal methods available for their calculation. The methods can be classified into analytical methods, which rely on making physical simplifications to be able to derive exact solutions; empirical methods, which use regression techniques to derive simplified equations from experimental data or numerical calculations and numerical methods, which use computational techniques such as finite elements analysis to solve the complete set of equations describing the physical process. The Brief will evaluate the methods against experimental data and develop guidelines on the choice of method. Whatever technique is used, the accuracy of the results depends crucially on the input parameters such as the heat transfer coefficient and the product's thermal properties. In addition, the estimation methods and data for these parameters will be reviewed and their impacts on the calculations will be evaluated. Freezing is often accompanied by mass transfer (moisture loss, solute absorption), super cooling and nucleation and may take place under high pressure conditions; therefore methods to take these phenomena into account will also be reviewed.
Author: Hussein Osman Abdalla
Publisher:
ISBN:
Category : Finite element method
Languages : en
Pages : 310
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Book Description
Author: S. Yanniotis
Publisher: WIT Press
ISBN: 1853129321
Category : Technology & Engineering
Languages : en
Pages : 289
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Book Description
Heat Transfer is important in food processing. This edited book presents a review of ongoing activities in a broad perspective.
Author: Ibrahim Dincer
Publisher: CRC Press
ISBN: 9781560325802
Category : Technology & Engineering
Languages : en
Pages : 420
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Book Description
An analysis of food cooling applications which reflects new techniques, models, correlations and applications and provides tools and charts. It includes a range of worked-out examples extracted from practical applications.
Author: Jatal D. Mannapperuma
Publisher:
ISBN:
Category :
Languages : en
Pages : 462
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Book Description
Author: K. J. Beukema
Publisher: Bernan Press(PA)
ISBN:
Category : Business & Economics
Languages : en
Pages : 180
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Book Description
Three different models of bulk-stored agricultural products with air flow through the bulk, predicting the temperature profiles or the velocity of natural convection, are developed. The temperature distribution in a cylindrical container with insulated walls and open top and bottom, filled with heat-generating model material is studied experimentally, used to calculate the velocity of natural convection and compared with model predictions. A two-dimensional two-phase model of temperature and moisture distribution during cooling and storage of agricultural products in a cylindrical container is developed. The influence of convective transport (natural and forced convection), heat generation, heat conduction, evaporation, condensation and moisture diffusion is incorporated in the model equations. A sensitivity analyses with this model is presented. The model calculations are compared with the measured temperature course during self-heating of potatoes or model material. Three-dimensional natural convection in a closed container filled with heat-generating products is modelled with a three-dimensional one-phase model. Temperature measurements in a rectangular container filled with model material, potatoes or Brussels sprouts are discussed and compared with the model calculations. Literature on natural convection in porous media with or without heat generation and on models of bulk-stored agricultural products is reviewed.
Author: Arnab Sarkar
Publisher:
ISBN:
Category :
Languages : en
Pages : 252
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Book Description
Author: William F. Mohs
Publisher: Springer
ISBN: 3319205080
Category : Science
Languages : en
Pages : 104
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Book Description
This Brief is aimed at engineers and researchers involved in the refrigeration industry: specifically, those interested in energy utilization and system efficiency. The book presents what the authors believe is the first comprehensive frost melting study involving all aspects of heat and mass transfer. The volume’s description of in-plane and normal digital images of frost growth and melting is also unique in the field, and the digital analysis technique offers an advantage over invasive measurement methods. The scope of book’s coverage includes modeling and experimentation for the frost formation and melting processes. The key sub-specialties to which the book are aimed include refrigeration system analysis and design, coupled heat and mass transfer, and phase-change processes.
