Heat Transfer In Food Cooling ApplicationsThis comprehensive book provides readers with an understanding of the fundamental principles and practical applications of heat transfer. With a focus on the latest research, reflects the latest techniques, models, correlations, and applications used in this field. Simple and accurate models, correlations, tools, and charts for determining cooling process parameters and cooling heat transfer parameters are given. Also incorporated in this book are many wide-ranging, worked-out examples extracted from practical applications that enhance the reader's comprehension. |
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Common terms and phrases
A₁ absorber absorption cooling absorption refrigeration absorption refrigeration systems air cooling air flow ammonia ASHRAE B₁ Biot number boundary conditions C₁ calculated center temperature distribution chemical cold compression compressor condenser constant controlled atmosphere convection heat transfer coolers cooling coefficient cooling systems correlations cycle determine developed dimensionless center temperature dimensionless heat transfer Dincer effective heat transfer energy enthalpy evaporator example expansion valve experimental Figure fluid food cooling applications food preservation food products Fourier number freezers fruits and vegetables heat conduction heat exchanger heat transfer coefficient heat transfer rate hydrocooling increase infinite slab latent heat liquid m²/s measurement medium method moisture loss Nusselt operation ozone packaging precooling pressure radiation relative humidity sample slab object solar solution specific heat spherical storage subject to cooling surface T₁ T₂ Table technique Technology theoretical dimensionless thermal conductivity thermal diffusivity transient heat transfer transpiration values vapor-compression vapor-compression refrigeration