Heat and mass transfer in conjugate food freezing/air natural convection
Author:
Publisher
Elsevier BV
Subject
Mechanical Engineering,Building and Construction
Reference31 articles.
1. Measurement of convective heat transfer coefficients during food freezing processes;Chavarria;J. Food Sci.,1984
2. Prediction of chilling times of foods in situations where evaporative cooling is significant. Part 1. Methods development;Chuntranuluck;J. Food Eng.,1998
3. Assessment of freezing time prediction methods;Cleland;J. Food Sci.,1984
4. The third kind of boundary condition in numerical freezing calculations;Cleland;Int. J. Heat Mass Transf.,1997
5. Prediction of freezing and thawing times for multi – dimensional shapes by simple formulae. Part 2. Irregular shapes;Cleland;Int. J. Refrigeration,1987
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