Heat Transfer in Food Cooling Applicationsby Ibrahim Dincer
Pub. Date: 08/01/1997
Publisher: Taylor & Francis
Refrigeration technology is widely used in many engineering applications including food cooling. Food cooling is the most important step in food refrigeration and has been of great interest in the preservation of food during the last few decades. Recently, significant advances have been made in the understanding of the heat transfer mechanisms and process parameters involved in food cooling applications.
This comprehensive book on heat transfer analysis in food cooling applications reflects new techniques, models, correlations and applications. It covers technical information on refrigeration systems, cooling methods and the cooling behavior of products, procedures for the exact analysis of heat transfer, techniques for the measurement and evaluation of cooling data, and methodology in designing a food cooling system. Simple and accurate models, correlations, tools and charts for determining cooling process parameters and cooling heat transfer parameters are also provided. Also incorporated are many wide-ranging, worked-out examples extracted from practical applications.
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