| 书目名称 | Food Freezing and Thawing Calculations | | 编辑 | Q. Tuan Pham | | 视频video | | | 概述 | Includes supplementary material: | | 丛书名称 | SpringerBriefs in Food, Health, and Nutrition | | 图书封面 |  | | 描述 | Freezing time and freezing heat load are the two most important factors determining the economics of food freezers. This Brief will review and describe the principal methods available for their calculation. The methods can be classified into analytical methods, which rely on making physical simplifications to be able to derive exact solutions; empirical methods, which use regression techniques to derive simplified equations from experimental data or numerical calculations and numerical methods, which use computational techniques such as finite elements analysis to solve the complete set of equations describing the physical process. The Brief will evaluate the methods against experimental data and develop guidelines on the choice of method. Whatever technique is used, the accuracy of the results depends crucially on the input parameters such as the heat transfer coefficient and the product‘s thermal properties. In addition, the estimation methods and data for these parameters will be reviewed and their impacts on the calculations will be evaluated. Freezing is often accompanied by mass transfer (moisture loss, solute absorption), super cooling and nucleation and may take place unde | | 出版日期 | Book 2014 | | 关键词 | Freezing Load; Freezing Time; Heat Transfer; Mass Transfer; biochemical engineering | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4939-0557-7 | | isbn_softcover | 978-1-4939-0556-0 | | isbn_ebook | 978-1-4939-0557-7Series ISSN 2197-571X Series E-ISSN 2197-5728 | | issn_series | 2197-571X | | copyright | The Author 2014 |
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发表于 2025-3-21 19:48:25
