A review on surface heat and mass transfer coefficients during air chilling and storage of food products-Reference-Cited by-同舟云学术

A review on surface heat and mass transfer coefficients during air chilling and storage of food products

Published:2006-09 Issue:6 Volume:29 Page:863-875
ISSN:0140-7007
Container-title:International Journal of Refrigeration
language:en
Short-container-title:International Journal of Refrigeration

Author:

Kondjoyan Alain

Publisher

Elsevier BV

Subject

Mechanical Engineering,Building and Construction

Reference33 articles.

1. Heat transfer coefficients for forced-air cooling and freezing of selected foods;Becker;International Journal of Refrigeration,2004

2. Development of new effective Nusselt-Reynolds correlations for air-cooling of spherical and cylindrical products;Dincer;International Journal of Heat and Mass Transfer,1994

3. Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air. I. Sensitivity analysis of the model and first validations of product surface temperature under constant air temperature conditions

4. S. Ben Amara, Ecoulement et transferts thermiques en convection naturelle dans les milieux macro-poreux alimentaires – Application aux réfrigérateurs ménagers, Thèse de Doctorat de l'Institut National Agronomique Paris, Grignon (France), 2005, 203 pp.

5. Experimental study of convective heat transfer during cooling with low air velocity in a stack of objects;Ben Amara;International Journal of Thermal Science,2004

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