The heat pipe and its potential for enhancing the freezing and thawing of meat in the catering industry-Reference-Cited by-同舟云学术

The heat pipe and its potential for enhancing the freezing and thawing of meat in the catering industry

Published:1999-08 Issue:5 Volume:22 Page:414-424
ISSN:0140-7007
Container-title:International Journal of Refrigeration
language:en
Short-container-title:International Journal of Refrigeration

Author:

James C,James S.J

Publisher

Elsevier BV

Subject

Mechanical Engineering,Building and Construction

Reference16 articles.

1. Heat pipes;Dunn,1994

2. Anon, Commercial sales literature, Redpoint Associates Ltd, Cheney Manor, Swindon, Wiltshire, 1974.

3. Outside in and inside out;Herbert;Home Economics,1974

4. Anon, Appraisal of techniques for assisting the cooling of beef carcasses, Meat Technology Update. Australian Meat Technology Newsletter, 1994, 94/5.

5. New uses for refrigeration in the catering industry;Glew;Int. J. Refrign.,1982

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A preliminary study into the use of ‘heat pipes’ to prevent high rigor temperature in beef carcasses by increasing cooling rate;Animal Production Science;2014

2. Applications of the heat pipe;Heat Pipes;2014

3. Effect of Inclination Angle and Filling Ratio on Thermal Performance of a Two-Phase Closed Thermosyphon under Normal Operating Conditions;Heat Transfer Engineering;2007-04

4. Applications of the Heat Pipe;Heat Pipes;2007

5. An investigation of a novel cooling system for chilled food display cabinets;Proceedings of the Institution of Mechanical Engineers, Part E: Journal of Process Mechanical Engineering;2005-05-01