Parametric Analysis of One Dimensional Heat Conduction Foods Undergoing Freezing and Thawing PDF Download
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Author: Jorge Succar
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 942
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Book Description
Author: Jorge Succar
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 942
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Book Description
Author: Shiowshuh Sheen
Publisher:
ISBN:
Category : Frost
Languages : en
Pages : 251
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Book Description
Author: Shiowshuh Sheen
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 502
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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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Author:
Publisher:
ISBN:
Category : Dissertation abstracts
Languages : en
Pages : 574
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Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 600
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Book Description
Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1116
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Author:
Publisher:
ISBN:
Category : Air conditioning
Languages : en
Pages : 850
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Book Description
Author: Ayon Tarafdar
Publisher: Elsevier
ISBN: 0323984843
Category : Technology & Engineering
Languages : en
Pages : 470
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Book Description
Advances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence-based machineries, intelligent control systems, Internet of Things (IoT) and Blockchain for food security traceability. Reviews technological advancements in food engineering Includes applications of emerging thermal, non-thermal and intelligent techniques/systems in the field of food processing, food supply chain and food analysis Presents innovative approaches like artificial intelligence in food engineering Provides comprehensive and integrated details in food processing/engineering/analysis while also helping users understand covered concepts
