Heat Transfer in Food Cooling Applications

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This 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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Editorial Reviews

While current food safety news focuses on sufficient cooking to kill E. coli bacteria, cooling is just as key to a safe food supply. In his text for those in the industry and academia, Dincer (mechanical engineering, U. of Victoria, Canada) narratively and graphically covers the latest in food preservation methods, refrigeration technology, freezing, heat transfer, cooling process and heat transfer parameters. Appendixes provide a glossary, food refrigeration data (optimal storage and freezing temperatures, storage periods, and relative humidities of selected foods), conversion factors (in both English and SI units), and thermophysical properties (of water at atmospheric pressure). Annotation c. by Book News, Inc., Portland, Or.
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Product Details

Table of Contents

Ch. 1 Food Preservation Methods 1
Ch. 2 Food Refrigeration Technology 25
Ch. 3 Food Freezing 77
Ch. 4 Refrigeration Systems 109
Ch. 5 Heat Transfer 193
Ch. 6 Cooling Process Parameters 283
Ch. 7 Cooling Heat Transfer Parameters 303
App. A: Glossary 355
App. B Food Refrigeration Data 361
App. C Conversion Factors 373
App. D Thermophysical Properties 377
App. E Numerical Values of [mu][subscript n]and [alpha][subscript n] 385
Index 395
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