Heat Transfer in Food Cooling Applications

Heat Transfer in Food Cooling Applications

by Ibrahim Dincer
     
 

ISBN-10: 1560325801

ISBN-13: 9781560325802

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

Overview

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.

Product Details

ISBN-13:
9781560325802
Publisher:
Taylor & Francis
Publication date:
08/01/1997
Series:
Series in Chemical and Mechanical Engineering
Pages:
464
Product dimensions:
6.20(w) x 9.30(h) x 1.10(d)

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