Parametric Analysis of Non-linear, Two Dimensional, Transient State Heat Conduction in Food Undergoing Freezing Or Thawing with Volumetric Changes PDF Download
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Author: Shiowshuh Sheen
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 502
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Book Description
Author: Shiowshuh Sheen
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 502
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Book Description
Author: Shiowshuh Sheen
Publisher:
ISBN:
Category : Frost
Languages : en
Pages : 251
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Book Description
Author: Jorge Succar
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 942
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Author:
Publisher:
ISBN:
Category : Dissertation abstracts
Languages : en
Pages : 760
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Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 796
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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: 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: Hussein Osman Abdalla
Publisher:
ISBN:
Category : Finite element method
Languages : en
Pages : 310
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Book Description
Author: Elaine Patricia Scott
Publisher:
ISBN:
Category : Frozen foods
Languages : en
Pages : 302
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Book Description
Author: Isaiah J. Kopelman
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 314
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Book Description
