Thermal cooling data for figs exposed to air cooling
作者： Ibrahim Dincer
DOI: 10.1016/0735-1933(95)00041-V
关键词: Heat transfer 、 Flow (psychology) 、 Heat transfer coefficient 、 Air cooling 、 Food products 、 Cooling time 、 Thermodynamics 、 Lag 、 Materials science 、 Thermal
摘要: This paper implies the presentation of a methodology for determining thermal cooling data in terms coefficients, lag factors, half times and seven-eighths times, as well heat transfer coefficients food products. was employed to determine individual figs being cooled with air at flow velocities 1.1, 1.5, 1.75, 2.5 m/s. The results this study show that coefficient factor varied linearly, time decreased by 21.5% 20.9% increased 27.3% increasing air-flow velocity from 1.1
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