Cart 0 Product Products (empty)
No products
To be determined Shipping
$0.00 Total
Product successfully added to your shopping cart
Quantity
Total
There are 0 items in your cart. There is 1 item in your cart.
Total products
Total shipping To be determined
Total
New Reduced price! 
View larger
View larger 
3395 -- An Experimental Method of Approximating Effective Heat Transfer Coefficients for Food Products
M00003783
New product
3395 -- An Experimental Method of Approximating Effective Heat Transfer Coefficients for Food Products
Conference Proceeding by ASHRAE, 1990
Stewart, W. E., Becker, B. R., Greer, M. E. et al.
In stock
More info
Full Description
Presents an approximate method for determining the 'effective' heat transfer coefficients encountered in a variety of food cooling processes by performing relatively simple experiments. Presents the results of experiments on apples and potatoes which show good agreement with previous data.KEYWORDS: Experiment, fruits, vegetables, food industry, USA, heat flow, comparing, cooling, accuracy.
Citation: ASHRAE Transactions, vol. 96, pt. 2, St. Louis 1990