Heat Transfer In Food Cooling ApplicationsThis comprehensive book is a valuable and readable reference text and source for anyone who wishes to learn about food cooling applications and methods of analysis of the heat transfer during these applications. |
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absorber absorption analysis applications atmosphere becomes boundary calculated center temperature characteristic chemical cold components compression compressor condenser considered constant containers continued convection cooling correlations cost cycle cylinder dependent determine developed difference dimensionless Dincer drying effective energy Engineering equation equipment evaporator example experimental factors Figure flow fluid food products freezing frozen fruits and vegetables given heat pump heat transfer coefficient heat transfer rate important increase industry infinite initial liquid load loss mass measurement medium method moisture object obtained operation packaging parameters period physical practical present preservation pressure problem properties range reduced refrigeration systems relative Research sample shapes slab solar solid solution storage stored surface Table technique Technology temperature temperature distribution theoretical thermal conductivity thermal diffusivity transient transport unit values valve