An exact solution on the estimation of heat-transfer rates during deep-freezing of slab products-Reference-Cited by-同舟云学术

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An exact solution on the estimation of heat-transfer rates during deep-freezing of slab products

Published:1996-11 Issue:3-4 Volume:30 Page:417-423
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Dincer Ibrahim

Publisher

Elsevier BV

Subject

Food Science

Reference17 articles.

1. Heat transfer during freezing and thawing foods;Bakal;Adv. Food Research,1973

2. On the solution of the nonlinear heat conduction equations by numerical methods;Bonacina;Int. J. Heat Mass Transfer,1973

3. The third kind of boundary condition in numerical freezing calculations;Cleland;Int. J. Heat Mass Transfer,1977

Cited by 3 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 new predictive dynamic model describing the effect of the ambient temperature and the convective heat transfer coefficient on bacterial growth;International Journal of Food Microbiology;2009-07

2. LITERATURE DATA OF HEAT TRANSFER COEFFICIENTS IN FOOD PROCESSING;International Journal of Food Properties;2002-07-22

3. Heat transfer — a review of 1996 literature;International Journal of Heat and Mass Transfer;2000-04

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